Candied Nuts or Seeds

I make sure to have a supply of candied nuts or seeds ready for the week to garnish salads, greens, oats, or basically anything! I like to add a touch of heat to the batch that will garnish my salads and like to keep my breakfast and dessert batch sweet and spiced with cinnamon and such.

Ingredients:

For spicy

(These are great for salads or veggies)

• 1/2 cup nuts/seeds or any combo of nuts/seeds (pumpkin seed shown in photo)

• 2 tsp-1 tbsp maple syrup (I prefer less sweetener)

• 1/4 tsp salt

• 1/4 tsp chili powder

• 1/8 tsp or cayenne

• Pinch of paprika

For non-spicy

(These are great for oatmeal, baked fruit, pudding, overnight oats, breakfast sweet potato, etc.)

• 1/2 cup nuts/seeds or any combo of nuts/seeds

• 2 tsp-1 tbsp maple syrup (I prefer less sweetener)

• 1/4 tsp salt

• 1/4 tsp cinnamon

• Pinch of nutmeg

• Other spice options: chai seasoning, pumpkin pie seasoning, apple pie seasoning

Instructions:

1. Toast nuts/seeds for a couple of minutes in a dry skillet over medium-low heat.

2. When they are toasty, add seasoning, NOT the maple syrup.

3. After you have tossed the spices in, remove pan from heat and drizzle over the maple syrup. Toss to coat and let cool in the pan.

4. Once they are cool, break apart and store in a glass jar in the fridge.

Note: I don't use very many, but if you are cooking for multiple people, you may want to double the recipe.