Coffee + Maple Spiced Nuts

In our house, we always have a dish of mixed nuts set out. I guess I figure that if I have that out as a snack, I’ll be less likely to head towards the pantry for a handful of chocolate chips. (Although, truth be told, it doesn’t always work.)

In anticipation of the holidays, I opted to spice (and sweeten) things up a bit. These mixed nuts are sweetened with maple syrup and tossed with a few of my favorite fall spices. Of course, I add coffee to pretty much anything I can, so there’s also a hint of freshly ground coffee that takes the flavor to the next level.

If you’re willing to share, these make a great edible gift or party snack! Or, if you prefer, just hoard your own stash for when the craving hits (don’t worry…I won’t tell).

Coffee-Maple Spiced Nuts
Adapted from Joy the Baker
Yields 3 cups

1 cup each of walnuts, pecans and almonds
1 tablespoon very finely ground coffee (I used FreshGround’s Ethiopian Yirgacheffe)
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons maple syrup

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and add the nuts to sheet. Spray the parchment paper with a little bit of cooking spray.

2. Add the mixed nuts to the baking sheet and bake for about 10 minutes.

3. Meanwhile, in a medium bowl, mix together the coffee, cinnamon, cardamom, nutmeg, salt and black pepper.

4. Remove the nuts from the oven and add them to the bowl with the spices. Drizzle on the maple syrup and mix well until all the nuts are evenly coated.

5. Pour the nuts back onto the baking sheet and roast for another 10 minutes. Remove from the oven and transfer to a plate or jars to allow them to cool. Serve or store in a tightly sealed container for up to two weeks.