Preheat your oven to 300 degrees and line a baking sheet with parchment paper or a silpat.
Heat the maple syrup, coconut oil, espresso powder and salt together until the espresso is mostly dissolved and the coconut oil has melted.
Spread the nuts and pepitas on the lined baking sheet and toss well with the maple syrup mixture.
Bake for 10 minutes, toss with a spatula and bake for another 10-12 minutes until golden brown. Let cool completely, about 30 minutes. Break apart and place in jars, then seal. Decorate as desired. Nuts will keep for up to 2 weeks.