barefoot vegan sept_oct issue.pdf

Instructions
Preheat your oven to 350F (180C).
Chop up your nuts. I just did this with a knife, but
you could pulse them in a food processor,
whatever you prefer.
Now add the maple syrup, chili powder, vanilla
extract, and ⅛ teaspoon (or a small pinch) of salt
in a bowl and mix it up.
Line a muffin tin with parchment muffin liners, or
you could use a silicone muffin pan, or your could
use a larger sheet of parchment paper in a dish
with sides, which would give you one giant cluster.
Serves: 12 Clusters
Inspired by Quiche - A - Week
Ingredients
1 Cup Unsalted Nuts of Choice (I used almonds and
walnuts, but use whatever nuts you like).
3 Tablespoons Real Maple Syrup
½ teaspoon Chili Powder (optional but fun)
½ teaspoon Vanilla Extract
⅛ teaspoon Salt
Couple Pinches of Flake Salt
Divide the mixture evenly among the cups, making
sure that the maple syrup liquid is about the same
in each cup.
You might look down and think, there is no way
these nuts are ever going to cluster, but just pat
them down with a spoon and trust me on this.
Pop them in the oven for 10-12 minutes. The maple
syrup will be boiling when you take them out.
Sprinkle a bit of flake salt on each one, then let
them cool a bit. Pop them in the fridge to finish
firming up (just speeds up the process).
Store in an air tight container. They will be
crunchy the first day, and if they make it to the
second day, the will begin to soften up and become
chewier. Try to be nice and share with friends.
Make no promises.
Note: These work well with agave instead of
maple syrup too! Of course then they would be
Salted Caramel Agave Nut Clusters. If you go this
route, they won't be bubbling when you take the
out of the oven, but should look tightened up.
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