Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

From the kitchen of Meg Van Der Kruik, beardandbonnet.com, Atlanta, Georgia"This is my go-to fall snack when I'm craving guilty pleasures like pumpkin pie, because I could eat a whole pie by myself!"

Meg Van Der Kruik, Atlanta, GA
Recipe by Southern Living November 2013


Recipe Summary test

Makes about 3 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Spread 1 cup raw pecan halves, 1/2 cup raw cashews, and 1/2 cup raw almonds in a single layer on a parchment paper-lined baking sheet. Bake 10 minutes or until lightly toasted and fragrant, stirring once. Remove from oven, and transfer to a bowl. Reduce oven temperature to 300°. Bring 1/4 cup maple syrup, 1 tsp. vanilla extract, 1/4 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground nutmeg, and a pinch each of ground cloves and table salt to a rolling boil in a saucepan over medium-high heat. Drizzle hot syrup over nut mixture in bowl; toss to coat. Spread coated nut mixture in a single layer on same parchment-lined baking sheet. Bake at 300° for 25 to 30 minutes or until glaze begins to harden. Spread mixture onto lightly greased parchment paper, and cool completely. Transfer to a bowl, and stir in 1/4 cup each dried cranberries and 1/2-inch-thick crystallized ginger slices.