Shellfish Free Vegan Maple-Glazed Roasted Nuts
Sweet, salty, and just a little smoky from a whisper of cayenne, these maple-glazed roasted nuts are the kind of snack that disappears faster than you expect. Cashews, pecans, almonds, and walnuts get tossed in a glossy mix of maple syrup, agave nectar, and melted coconut oil before hitting a low oven until the glaze turns deep amber and the whole kitchen smells incredible. The two-stage roasting method — stir halfway, then watch closely at the end — is the secret to an even, caramelized coating that crisps up beautifully as the nuts cool on the pan. Completely plant-based and made with nothing but whole, recognizable ingredients, this is one of those recipes where you never have to second-guess the label. The finished nuts shatter into satisfying clusters that work just as well in a holiday gift tin as they do scattered over a salad or eaten straight from the bowl. Keep a batch in an airtight container and you'll always have something genuinely impressive on hand.
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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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