Capsaicin Free Vegan Maple-Glazed Roasted Nuts
Warm, caramelized, and deeply satisfying, this mixed nut roast brings together cashews, pecans, almonds, and walnuts in a glossy glaze of maple syrup, agave, and coconut oil. The combination of cinnamon, vanilla powder, and a touch of sea salt gives every cluster a sweet-savory depth that makes it nearly impossible to stop snacking. Because the cayenne is listed as optional and easy to leave out entirely, anyone avoiding that particular compound can enjoy the full recipe without any substitutions or workarounds — just skip it and the rest of the glaze does all the heavy lifting. The roasting process is straightforward: a single layer on a parchment-lined pan, a quick stir halfway through, and patience while the sugars deepen to a rich amber. As the nuts cool, the glaze sets into a satisfying crunch that rivals anything you'd find in a specialty shop. These are equally at home on a cheese board, tucked into a gift bag, or eaten straight from the bowl while pretending you're saving them for later.
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Learn more →Ingredients
8 servings
- 1 cup raw cashews
- 1 cup raw pecan halves
- ½ cup raw almonds
- ½ cup raw walnut halves
- 2 tbsp maple syrup
- 1 tbsp agave nectar
- 1 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
Can be omittedcayenne pepper
- ¼ tsp vanilla powder (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a medium mixing bowl, stir together the maple syrup, agave nectar, melted coconut oil, ground cinnamon, fine sea salt, and cayenne and vanilla powder, if using, until combined.
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