Maple Roasted FAIL

Over the holidays, my mother gifted some delicious, homemade, sweet, roasted nuts! They were SO delicious that once my stash ran out, I was inspired to make some of my own. It seemed easy enough…but it turned into a giant, burn-y disaster.

I started out with some almonds, walnuts and pecans, some maple syrup, cinnamon and some salt. And coconut oil. It was the coconut oil that ruined me. You see, coconut oil is meant for medium-high temperature cooking and baking…like under 360 F. This recipe called for the nuts to roast at 375F…apparently it was too much for my little coconut friend.

I put the nuts into a bowl,

added some cinnamon, maple syrup and coconut oil,

and mixed until well coated.

I spread the nuts onto a parchment lined baking sheet, and put them in the oven. Not too long into the baking process, my house began to fill with the smell of cinnamon roasted nuts. I sat down on the couch to relax while my delicious creation took shape in the oven…

About five minutes after I sat down, a not-so-pleasant smell began emanating from the kitchen…the smell of burning. I was sure I was overreacting, because the nuts still had about five minutes to bake, but I went to check anyway…and to my dismay, I discovered that all of the nuts were covered with a fine film of burn. They were totally black. FAIL.

They tasted like burnt popcorn, which for some people is a good thing…M likes burnt popcorn, I do not. We ate a few and pretended they weren’t that bad…but they were bad.

My mistake was using coconut oil. This I know. I’m sure of it. Next time, I’ll use an oil with a higher melting point– like olive oil or butter– but definitely NOT coconut oil.

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