Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Nut Mixture: In a large mixing bowl, combine the pecans, cashews, and almonds. Stir them together.
Make the Glaze: In a small saucepan, heat the honey and coconut oil over medium heat until the coconut oil melts and the mixture becomes smooth. Stir in the vanilla extract and cinnamon.
Coat the Nuts: Pour the honey-coconut glaze over the mixed nuts. Toss the nuts to ensure they are well coated with the glaze.
Bake the Nuts: Spread the coated nuts in a single layer on the prepared baking sheet. Bake for 10-15 minutes, stirring halfway through to ensure even roasting. Watch closely to avoid burning.
Cool and Add Cranberries: Once the nuts are golden brown and crispy, remove them from the oven and let them cool for about 10 minutes. Once cooled, mix in the dried cranberries.
Serve: Enjoy as a snack, or pack them for your upcoming trip! Store any leftovers in an airtight container for up to a week.
Serving and Storage Tips:
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