Δ 1 dl [½ cup] raw pecans

Δ 1 dl [½ cup] raw cashews

Δ 1 dl [½ cup] raw almonds

Δ ½ dl [1/4 cup] maple syrup

Δ 1 tsp gluten free vanilla extract

Δ 1/4 tsp ground cinnamon

Δ 1/4 tsp ground ginger

Δ 1/8 tsp ground nutmeg

Δ pinch of ground cloves

Δ pinch of salt

     Mix in’s

Δ ½ dl [1/4 cup] dried cranberries

Δ ½ dl [1/4 cup] crystallized ginger chunks

 

Preheat oven to 175C [350F] and place the rack in the center of the oven. Line a baking sheet with parchment paper and place nuts in a single layer. Roast about 10-12 minutes, turning once until the nuts smell nice and toasty. Remove the nuts from the oven and place them in a mixing bowl, set aside. Reduce oven temperature to 150C [300F]. While the oven is cooling bring the remaining ingredients to a boil over medium high heat. After the mixture boils remove the pan from the heat and drizzle the syrup over the mixed nuts and stir well to coat. Spread the nuts back out evenly onto the lined cookie sheet in a single layer and bake for 20-25 minutes.  Remove the nut mix from the oven and allow to completley cool before mixing in the cranberries and crystallized ginger. Store in an airtight container.