Categories: Appetizers

Ingredients

• 1 cup frozen shelled edamame, thawed and patted dry
• 3 tbsp. pure maple syrup
• 3/4 tsp cayenne
• 1/2 cup raw unsalted pecans
• 1/2 cup raw unsalted almonds
• 1/2 cup raw unsalted cashews
• 1/4 tsp sea salt

Directions

1. Preheat oven to 400. Line a rimmed baking sheet with parchment paper. Spread edamame evenly across parchment. Bake until dried and crispy, 20-23 minutes. Set aside to cool.

2. Meanwhile, in a small bowl, combine maple syrup and cayenne. To a large skillet, add pecans, almonds and cashews. Drizzle syrup mixture over nuts and stir to coat. Place on medium-high heat and cook, stirring often, until syrup bubbles, about 1 minute. Reduce heat to medium-low and cook, stirring for 30 seconds. Add edamame and stir to coat.

3. Pour edamame-nut mixture over parchment on same baking sheet and spread in a single layer. Return baking sheet to 400 oven and bake until nuts are browned, 5-8 minutes. Remove from oven and sprinkle immediately with salt. Cool completely on baking sheet. Store in an airtight container at room temp.

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