Candied Rosemary Walnut Clusters

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 Tablespoon Coconut Oil
• ½ cups Maple Syrup
• 1 Tablespoon Pumpkin Pie Spice
• ¼ teaspoons Kosher Salt
• 2 sprigs Fresh Rosemary
• 2 cups Walnuts
• ½ cups Dried Cranberries

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 325°F (163°C) and line a baking sheet with parchment paper.

2. Strip the rosemary leaves from the stems and chop them finely.

3. Melt the coconut oil in a saucepan over medium heat, then stir in the maple syrup, pumpkin pie spice, kosher salt and chopped rosemary until smooth.

4. Add the walnuts to the saucepan and stir until every piece is evenly coated in the syrup mixture.

5. Spread the walnuts in a single layer on the baking sheet and bake for 12 to 15 minutes, stirring once halfway, until glossy and fragrant.

6. Let the walnuts cool completely on the sheet for about 20 minutes so the syrup hardens.

7. Break the cooled walnuts into clusters, mix in the dried cranberries, and store in an airtight container.