Crunchy Maple Mesquite Walnuts
['1 pound raw walnuts', '2 tablespoons mesquite meal', '1 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract', '1 teaspoon ground cinnamon', '1 teaspoon ground allspice', '1/2 teaspoon ground clove', '1/2 teaspoon sea salt', '1/2 cup coconut nectar']
Preheat the oven to 350˚F.
Place the walnuts into a large bowl then toss with the mesquite meal, vanilla bean powder or extract, cinnamon, allspice, clove, salt, and coconut nectar, until they are evenly coated.
Spread the nuts in a parchment-lined baking dish and slowly roast the walnuts for about 30 minutes. Keep checking on them every 10 minutes so they do not burn. The walnuts are ready when they are golden brown and crisp. Remove them from the oven and allow them to cool to room temperature.
Store them in an airtight container for up to one month.
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