Mushroom Free Vegan Maple-Glazed Roasted Nuts
Crunchy, caramelized, and kissed with warm spice, these roasted nuts are the kind of snack that disappears from the bowl faster than you'd expect. A blend of cashews, pecans, almonds, and walnuts gets tossed in a glossy glaze of maple syrup, agave, and melted coconut oil before hitting the oven at a low, steady heat that coaxes out deep, toasty flavor without burning. The touch of cinnamon and optional cayenne gives every handful that perfect sweet-heat balance that keeps you reaching back in. Since every ingredient here is a whole, recognizable plant-based staple, there's no need to scrutinize labels for hidden animal products or unwanted additives. The real magic happens during the cooling step — resist the urge to stir, and the glaze sets into a satisfying, lacquered crunch that rivals anything you'd find at a specialty shop. Break apart the clusters, pile them into a bowl, and watch them become the star of any snack spread, cheese board, or holiday gift tin.
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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)
- 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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