Heat oven to 250 deg. Line a large cookie sheet with a silpat mat or lightly greased parchment paper.
Beat the egg whites until they’re frothy and thick.
Beat in the maple syrup and vanilla until the mixture is very thick and creamy.
In a separate bowl, combine the coconut palm sugar, cinnamon and salt.
Fold the nuts into the egg mixture.
Gradually fold the coconut palm sugar mixture into the nuts and eggs until the nuts are well-coated.
Spread the nuts in an even layer on the cookie sheet.
Bake for 1 hour and 15 minutes, stirring about every 20 minutes for even cooking and to prevent sticking. Large clusters are easily separated with a pair of forks. delicious as-is. When the time’s up, turn off the oven and leave the nuts inside to slowly cool. This helps them get extra crisp and crunchy.
Store the nuts at room temperature in an airtight container. The coating may feel a little tacky the day you bake them but will dry completely overnight.