1 cup raw cashews
1 cup Brazil nuts
1 cup raw hazelnuts
1 cup raw almonds
1 cup unsweetened shredded coconut
2 tbsp pure maple syrup (grade B or medium)
1 tbsp chai spice (from recipe below)
1/2 + 1/4 tsp salt
To make the Chai Spice Mix
2 tbsp ground cinnamon
2 tbsp ground cardamom
2 tsp ground ginger
2 tsp ground five spice
1 large nutmeg, grated
1 tsp ground clove
2 tsp ground coriander
1 tsp ground black pepper
1 tsp vanilla powder
Place nuts, except for cashews, in a large bowl. Add 1/2 tsp of salt, cover with water, mix well add and place in the refrigerator to soak overnight or at least 6 hours.
Add the cashews and soak for an additional 3 hours.
Rinse nuts 2-3 times, drain well and spread evenly in a single layer on a cookie sheed. Place in a 200F oven to dry for 2 hours.
Mix maple syrup, chai spice and 1/4 ts of salt together in a small bowl.
Remove nuts from the oven and place them in mixing bowl. Pour spice and maple syrup mix in and toss until the nuts are evenly coated.
Line the baking sheet with parchment paper and again, spread the nuts evenly in a single layer. Place back in the oven and dry for an additional additional hour.
Remove once again from oven, stir in coconut and dry for yet another hour, or until the coconut starts to turn slightly golden.
Shut the oven down, crack the door open and let the nuts cool completely.
Store in an airtight container.