Low Iodine Vegan Maple-Glazed Roasted Nuts

Roasting a mix of cashews, pecans, almonds, and walnuts with maple syrup, agave, and coconut oil produces a deeply caramelized, sweet-and-spiced snack that is genuinely hard to stop eating. The glaze bakes down into a lacquered, crackling shell, and the optional hit of cayenne gives the whole batch a subtle warmth that balances the sweetness beautifully. For anyone navigating a low-iodine approach, nuts and seeds are typically a safe and satisfying go-to, and this recipe leans into that with a completely plant-based lineup of ingredients — no dairy, no iodized salt, no hidden additives. Fine sea salt stands in for iodized table salt, which is one of those small but important swaps that makes a real difference when you're being careful about sources. The technique is straightforward: coat, spread, roast in two stages, and then resist the urge to touch them while they cool and set into clusters. Whether you're building a snack board, gifting a jar, or just need something satisfying to keep on the counter, this is the kind of recipe that earns a permanent spot in your rotation.

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