Directions

1. 1

   In a cast-iron or other oven-proof skillet, toast the nuts over medium-high heat for 3 to 5 minutes, stirring often, until fragrant and just starting to brown.

2. 2

   Meanwhile, melt the butter in a small saucepan over low heat.

3. 3

   Stir in the maple syrup, ground tea, and Harvest Chai Blend.

4. 4

   Pour the warm spice glaze over the nuts and stir to coat.

5. 5

   Transfer the skillet to a 350°F oven for about 15 minutes, stirring once for even roasting. The nuts should be lightly browned and smell deeply toasty — keep a close eye toward the end so the syrup doesn't burn.

6. 6

   Pull from the oven, sprinkle with the Vanilla Bean Sugar and crystallized ginger, and toss again.

7. 7

   Cool on a parchment-lined sheet, then break apart. Makes 1⅔ cups — lovely scattered over a kale salad, packed into small jars as gifts, or set out alongside cheese and dried fruit.