Yeast Free Vegan Maple-Glazed Roasted Nuts
Warm, caramelized, and just a little addictive, this mixed nut roast hits every note — sweet, salty, toasty, and with a gentle kick if you go for the cayenne. Maple syrup and agave nectar team up with melted coconut oil to create a glaze that bakes down into a glossy, crackling shell around the cashews, pecans, almonds, and walnuts. Every single ingredient here is naturally free from yeast, so there's no need to scrutinize labels or swap anything out — it just works as written. The low-and-slow roasting at 325°F is key: it lets the sugars deepen into a rich amber without scorching, and that final cooling period on the pan is what gives you that satisfying, candy-shop crunch. Ground cinnamon and a whisper of vanilla powder round out the flavor in a way that feels almost indulgent. These are the kind of snack you make for a party and then quietly eat half of before anyone arrives.
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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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