Warm, caramelized, and impossible to stop snacking on, this mixed nut roast brings together cashews, pecans, almonds, and walnuts in a glossy glaze of maple syrup, agave, and coconut oil. A pinch of cinnamon and sea salt give every cluster that perfect sweet-savory balance, while optional cayenne adds a gentle kick for anyone who likes a little heat. The whole thing comes together in one bowl before hitting the oven, making cleanup almost as satisfying as the snack itself. Rye shows up in more packaged snack mixes than you'd expect — tucked into seasonings or used as a filler — so making your own from scratch means you know exactly what's in every handful. The glaze deepens to a rich amber during roasting, and the real magic happens during the cooling period, when it hardens into that irresistible, crackly shell. These are just as at home on a cheese board or holiday snack table as they are eaten straight from the container. Store them in an airtight container and they'll keep beautifully for days — if they last that long.
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Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
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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