1 T of any of The Olive Bin's Extra Virgin Olive Oils
1 (8.75 oz) bag of deluxe salted mixed nuts (with no peanuts)
1/3 C instant dark roast coffee crystals
1/4 C of The Olive Bin's Maple Balsamic Vinegar
1/4 C of The Olive Bin's Espresso Balsamic Vinegar
1/4 C packed brown sugar
Coffee-and-Maple Glazed Nuts
Ingredients
Directions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
- Spread nuts on prepared baking sheet. Drizzle EVOO over top; toss to combine.
- In medium saucepan, combine coffee crystals, balsamic vinegars, and brown sugar. Cook over medium heat for 3 to 5 minutes or until coffee is dissolved and mixture starts to thicken (reduce) slightly. Drizzle over nuts; toss to combine.
- Bake for 5 to 7 minutes or until golden brown, stirring once. Cool. Store in an airtight container for up to 3 days.
Additional Info
Adapted from Hy-Vee "seasons" recipe
Makes 2 cups
