Ingredients

The following ingredients have 25 Servings
  • 1 ¼ cups unsalted pecan halves
  • 1 ¼ cups unsalted cashews
  • 1 ¼ cups unsalted whole almonds
  • 1 ¼ cups unsalted walnut halves
  • 2/3 cup organic maple syrup
  • Sprinkle large flake sea salt (+/- to taste) *
  • Drizzle vegan chocolate (½ cup) *

Instruction

  • Preheat oven to 350 F.
  • Line a 14 x 20 baking sheet with parchment paper. Spread the nuts out onto the parchment lined baking sheet and roast them in a preheated 350 F oven for about 5 minutes. As soon as they come out of the oven, remove them from the baking sheet and set aside to cool completely.
  • Line another (or same) 14 x 20 baking sheet with parchment paper, set aside.
  • Heat a large skillet, then add the maple syrup, when the maple syrup starts to really bubble and boil, add the roasted nuts and stir to coat them all. Stir nonstop until all the nuts are completely coated, and the maple syrup is sticky and has completely transferred to all the nuts. Once the maple glaze is gone from the skillet (or nearly gone) and the nuts start sticking together (takes about 3 to 5 minutes – be careful and watch to make sure they don’t burn), then place the maple glazed nuts onto the parchment lined baking sheet.  Spread them out into one layer. They are hot so be careful not to burn yourself.  If sprinkling with the large flake sea salt, do so at this time. Allow to cool completely.
  • Break apart the nut bark into nut cluster pieces. Don’t worry if you have some random single glazed nuts, those are excellent all by themselves.
  • If drizzling with chocolate, heat chocolate until smooth and lump free, then drizzle the nut clusters with the melted chocolate. Allow to cool. Note: We heated the vegan chocolate chips in the microwave at 10 second intervals, stirring, then heating again, until completely melted and smooth. Then we placed a sandwich bag into a small juice glass with a corner of the baggie toward the bottom, filled it with the melted chocolate, squeezed the chocolate to the one corner, then snipped off the corner of the baggie. We then drizzled the nut clusters with chocolate.  Allow time for the chocolate drizzle to dry.  Enjoy!