I like to make a batch of both of these every so often — cinnamony nuts for snacking, and crunchy nut gravel for topping yogurt or oatmeal or just putting straight into your face. They’re both easy-peasy, and you can pretty much use whatever mix of nuts you want and achieve lovely results.

Cinnamon Maple Nuts

• 1 c. raw almonds
• 1 c. raw pecans
• 2 c. raw walnuts
• 2 Tbsp. ghee or coconut oil (or other neutral oil)
• 2 Tbsp. maple syrup
• 1 tsp. cinnamon, or to taste

Preheat oven to 350F. Measure the nuts into a biggish mixing bowl. Melt the ghee / coconut oil in a small dish, then stir in the maple syrup. Pour over nuts and mix to coat. Sprinkle cinnamon generously over the top and mix more, until nuts are evenly coated with maple-cinnamon goodness. Spread nuts on a baking pan and bake for 8-12 minutes. If it’s your first batch, check ’em early and then keep a close watch — you want them a nice toasty color, but nuts can quickly go from toasty to slightly burnt if you’re not paying attention. If you’re using a glass baking dish, they may take longer. Let cool before storing. They should keep at room temp at least several weeks, at least in theory, although they never make it that long in my house.

Kitchen Sink Nut Gravel

• 1 c. raw cashews, chopped
• 1 c. raw almonds, chopped
• 1 c. raw walnuts, chopped
• 1/2 c. raw pecans, chopped
• 1/2 c. coconut flakes
• 1/4 c. raw pepitas
• 2 Tbsp. chia seeds
• 2 Tbsp. cacao nibs
• 2 Tbsp. ghee or coconut oil (or other neutral oil)
• 1 Tbsp. maple syrup
• 1/2 tsp. cinnamon, or to taste
• 1/4 tsp. turmeric
• A tiny dash of black pepper
• 1/4 tsp. salt

Preheat oven to 350F. Measure the nuts, coconut, and seeds into a biggish mixing bowl. Melt the ghee / coconut oil in a small dish, then stir in the maple syrup and the spices. Pour over nut mixture and stir until evenly coated. Spread nuts on a baking pan and bake for 8-12 minutes. (See above note on baking times.) Cool and store in a couple glass jars — makes a little over a quart.