Tangy Harissa Roasted Nuts

1 cup cashews

1 cup peanuts

1 cup almonds

1 cup pecans

3 tbsp The Shoreline Vine Harissa Infused Olive Oil

2 tbsp The Shoreline Vine Citrus Mint Balsamic Vinegar

3 tbsp brown sugar

1 tsp coriander

1 tsp ground cumin

1 tsp salt

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl combine cashews, peanuts, almonds and pecans. In a separate bowl mix together the oil, balsamic, brown sugar, coriander, ground cumin and salt until fully combined. Drizzle over top the nut mix. Spread out evenly on the baking sheet. Bake for 15-20 until golden brown and crispy. Set aside and cool completely before serving.