Sweet and savory nuts: 60 g ( 1/3 cup) almonds, coarsely chopped
30 ml (2 tbsp.) pine nuts
30 ml (2 tbsp.) maple syrup
2.5 ml (1/2 tsp) fleur de sel
1 pinch of cayenne pepper
Caramelized shallots: 6 French shallots, thinly sliced
5 sprigs of thyme, plus more for serving
30 ml (2 tbsp.) balsamic vinegar
20 ml (4 tsp.) maple syrup
5 ml (1 tsp.) balsamic vinegar