maple vanilla cinnamon mixed nuts

Let me just tell you, these maple cinnamon mixed nuts are absolutely freakin' delicious and addicting. So dangerous that I give most of the nuts away any time I bake up a batch, if I didn't I'd be apt to inhale an entire jar within a day. Incredibly easy to make, they make an awesome hostess or I like you gift.

Candied nuts have been around the block awhile, it wasn't until recent I tried my hand at making my own. Picnic Rock Farm carries maple nuts which I absolutely adore which inspired the maple used in this recipe. My sister gifted me an amazing vanilla cinnamon scented coconut oil candle that smells absolutely good enough to eat which inspired the vanilla and cinnamon. Demera sugar adds extra texture to to the candied nuts which I absolutely love!

Justin and I love snowshoeing in the Winter and these nuts are super portable and make for an amazing trail snack; take along a thermos of hot cocoa and your are set for when you reach the summit.

We are so fortunate that we live in an area that is home to several mountains within footsteps of our back door. Being outside, especially when so mu ch of our time during the winter months is spent inside, energizes the soul - I long for the long lazy days of summer but also enjoy mild winter days leading up to spring. The best part about winter hiking...it is amazingly quiet, the trails are far less busy and I absolutely love guessing what little animal prints dust the top of the undisturbed trail snow.

What do you do to raise your spirits and get moving outdoors during the cold months of winter?

Maple Vanilla Cinnamon Mixed Nuts

you will need:
2 1/2 cup mixed nuts; raw cashews, almonds, pecans, walnuts

1/3 cup pure maple syrup

1/2 cup sugar in the raw Demerara sugar

2 tsp ground cinnamon

1 tsp pure vanilla extract

Pinch sea salt

assembly:
pre heat oven to 300*

In a medium mixing bowl combine all ingredients and stir until nuts are well coated. On a rimmed baking sheet lined with parchment, evenly spread nuts onto the the pan in one layer.

Bake nuts in over for 10- 12 minutes until fragrant and sugars have bubbled up and begin to caramelize. Once you removed the nuts from the oven the sugars will begin to deflate, allow to cool on the rimmed baking sheet until sugars begin to harden. Break nuts apart and store in an airtight glass container.

Nuts will keep for up to 2 weeks in sealed container.

Enjoy!