Ingredients:

  • 2 cups (280g) raw whole almonds
  • 1 cup (125g) raw pecan halves
  • 1 cup (135g) raw macadamia nuts
  • 2 tbsp (30ml) avocado oil
  • 1/4 cup (85g) honey
  • 1 tbsp (15g) brown sugar
  • 1 tsp (6g) flaky sea salt
  • 1/4 tsp (1.5g) baking soda
  • 1/2 tsp (1g) ground cinnamon
  • 1 cup (130g) dried mango, diced into 1/2-inch pieces
  • 1/2 cup (75g) dried golden berries
  • 1/2 cup (65g) raw pumpkin seeds
  • 1/4 cup (40g) toasted unsweetened coconut chips

Instructions:

  1. Place the almonds, pecans, and macadamias in a dry non-stick skillet over medium-high heat. Toast for 3-4 minutes, tossing constantly, until fragrant and the skins appear crisp.
  2. Push the toasted nuts to the edges of the pan. In the cleared center, add the honey, brown sugar, cinnamon, and avocado oil.
  3. Once the glaze mixture bubbles vigorously (approx. 1 minute), whisk in the baking soda. The mixture will foam and darken to a mahogany color.
  4. Quickly fold the nuts into the foam until evenly coated. Immediately spread the mixture onto a baking sheet lined with parchment paper.
  5. Allow the glazed nuts to cool and harden completely before tossing with the dried mango, golden berries, pumpkin seeds, and coconut chips.