Frugal Fuel: Almond + Pecan Crunch

By sandycon

Ingredients

• 1 cup raw almonds
• 1 cup raw pecans
• 3 Tbsp brown rice syrup
• 1 tsp fine sea salt
• 1 tbsp cinnamon sugar (optional)

Details

Adapted from lentinealexis.com

Preparation

Step 1

Pre-heat the oven to 350F degrees. Place the nuts into a sheet pan. Toast for roughly 6 minutes, or until they are fragrant.
Meanwhile, spray an 8×8 baking pan with canola cooking spray.
Remove the nuts from the oven and transfer to a large bowl. Add the brown rice syrup and salt. Toss well to coat. Nuts should be glossy with the syrup and the salt should be evenly distributed.
Transfer the nuts to the 8×8 pan, pressing to create a single flat layer. Allow to stand until cool and set. (an hour or two)
Cut he nut mixture into bite-sized pieces and return to the large bowl. Toss with cinnamon sugar if desired. (This will help prevent them from sticking together!)
Store in an airtight container in a cool place.