- 3 (15-count) package mini phyllo cups
- 1 ½ cup walnuts
- ½ cup pistachios
- ¼ cup slivered almonds
- ¼ glazed pecans
- 2 Tbsp butter, melted
- ½ cup honey
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 med tangerine, zested and juiced (to be used separately)
- Honey – equal to the amount of tangerine juice
Preheat oven to 350 degrees. Place phyllo cups on a baking sheet.
In bowl of a food processor, combine all nuts and pulse 5-6 times until they are roughly chopped. Add melted butter, honey, cinnamon, salt and tangerine zest and pulse 2 more times until evenly combined. Spoon 2-3 teaspoons of the nut mixture into each phyllo cup until they are filled.
In a small bowl stir together tangerine juice and honey (in a 1-to-1 ratio) and set aside.
Bake filled phyllo cups for 10 minutes, or until the nuts are fragrant and lightly toasted. Remove and drizzle with honey-juice mixture before serving. Serve immediately.
Adapted from Gimme Some Oven