Pescatarian Vegan Maple-Glazed Roasted Nuts
Sweet, crunchy, and deeply satisfying, this mixed nut recipe is the kind of snack that disappears fast at any gathering. Cashews, pecans, almonds, and walnuts get tossed in a glossy glaze of maple syrup, agave nectar, and melted coconut oil before hitting the oven at a low, steady heat that coaxes out a deep amber coating without burning. A pinch of cinnamon and sea salt keep things balanced, while optional cayenne adds a subtle kick that makes the sweetness pop even more. The two-stage roasting method — stir halfway, then watch closely at the end — is the secret to getting that satisfying, lacquered crunch rather than a sticky mess. Letting them cool undisturbed on the pan is what locks in that glassy shell, so patience pays off here. These fit beautifully into a pescatarian lifestyle since every ingredient is entirely plant-based, meaning no hidden animal products to second-guess. Serve them in a bowl for a party, pack them into jars as a gift, or honestly just keep a stash on the counter for snacking all week.
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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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