Coffee-and-Maple Glazed Nuts


  • 1 T of J. Olive Co. Butter Olive Oil
  • 1 bag (8.75 oz) deluxe salted mixed nuts (no peanuts)
  • 1/4 C instant dark roast coffee crystals
  • 1/3 C of J. Olive Co. Espresso Balsamic Vinegar
  • 1/3 C of J. Olive Co. Maple Balsamic Vinegar
  • 1/4 C packed brown sugar


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
  • Spread nuts on prepared baking sheet. Drizzle J.Olive Co. Butter Olive Oil over paper; toss to combine.
  • In medium saucepan, combine coffee crystals, balsamic vinegars, and brown sugar. Cook over medium heat for 3 to 5 minutes or until coffee is dissolved and mixture starts to thicken (reduce) slightly.
  • Drizzle over nuts; toss to combine.
  • Bake for 5 to 7 minutes or until golden brown, stirring once. Cool.
  • Store in an airtight container for up to 3 days.

*Serving size: 2 cups

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