Brown Butter Maple Glazed Nuts

• 3 cups (400g) lightly salted mixed nuts (I used 1 cups each of pecans, almonds, and cashews)
• 3 tablespoons unsalted butter
• 1/4 cup + 1 tablespoon (69g) light brown sugar
• 1/3 cup (107g) pure maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon flaky sea salt, for finishing

1. Line a baking tray with parchment paper and set aside.
2. Brown butter in a large skillet over medium heat until golden and fragrant.
3. Add brown sugar, maple syrup, cinnamon, salt, and vanilla. Stir smooth. Simmer 1–2 min.
4. Add pecans and almonds; stir 1 min. Add cashews and stir 3–4 min until glossy.
5. Continue cooking 60–90 sec until syrup thickens into a thin film, nuts start separating, and a few look slightly matte. Continuously stir.
6. Remove from heat. Spread onto parchment and separate the nuts that are clumped together. Sprinkle flaky salt.
7. Cool completely 15–20 min before serving or gifting.

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Storage

• Store in an airtight jar at room temp for 2 weeks.
• Freeze up to 2 months (thaw uncovered for best crunch).
• Avoid humidity — it softens the glaze.

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