These maple roasted cashews are tossed in maple syrup and baked in the oven for 10 minutes. The delicious cashews make the perfect topping for oatmeal, salads, and ice cream.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
This easy maple roasted cashews recipe with cinnamon come together in minutes and only call for a few simple ingredients. I love using these maple-glazed cashews to top my salads, bowls of oatmeal, and yogurt parfaits. They're crunchy, sweet, and my favorite snack!
This simple recipe for maple-flavored cashews was inspired by my chewy white chocolate macadamia nut cookies and my gluten-free pear crumble.
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What to do with candied cashews
You can do so many things with maple cinnamon roasted cashews! Try throwing them in a trail mix or eating them plain as a healthy (ish) snack, baking them into cookies, or pairing them with a cheese plate. The options are endless!
Raw Cashews vs. Roasted Cashews
It's better to use raw cashews for this recipe since we're roasting the cashews, but in a pinch, it's fine to use roasted cashews. Make sure that the cashews are unsalted so that your roasted cashews aren't too salty.
Other Nut Options
This recipe works with a variety of nuts like pecans, almonds, walnuts, and macadamia nuts. It should be noted that some nuts don't take as long to roast in the oven.
Ingredients
- Raw cashews: make sure they are unsalted cashews.
- Ground Cinnamon
- Brown sugar: brown sugar is optional, but it does help carmelize the cashews.
- Maple syrup: Use real maple syrup. It makes all the difference!
- Salt
See recipe card for quantities.
Instructions
Line a rimmed baking sheet with parchment paper and preheat the oven to 350 degrees.
Pour the raw cashews into a large bowl and pour the maple syrup over them. Use a spoon or spatula to coat all the cashews in the maple syrup.
Sprinkle the ground cinnamon, brown sugar, and ¼ teaspoon salt over the cashews. Toss to combine using a spoon.
Pour the cashews on the prepared baking sheet with parchment paper and distribute them evenly. Pour any extra maple syrup mixture on the bottom of the bowl over the cashews.
Bake in the oven for five minutes. Take the baking sheet out and give the pan a shake to mix the cashews. Bake for five more minutes.
Take the cashews out and let the cashews cool on the baking sheet. You will end up with caramelized cashew nut clusters. The cashews will be golden brown. You can top the cashews with an extra pinch of salt.
Hint: the cashews and maple syrup mixture might look bubbly in the oven. Don't worry, the bubbles will go away. As long as you shake the pan or stir the cashews halfway through, the cashews will be fine.
Substitutions
- Raw cashews - you can use roasted cashews, although it's better to use raw cashews. Make sure that the nuts are unsalted.
- Maple syrup - replace the maple syrup with olive oil for a less sweet version of these roasted cashews. If you add olive oil, try adding ¼ teaspoon cayenne pepper or ¼ teaspoon chili powder too for a spicy snack.
Variations
- Ginger - add ¼ teaspoon ground ginger to add an extra zing.
- Rosemary - add 1 tablespoon fresh rosemary to the cashews before roasted for rosemary maple roasted cashews.
See this easy orange almond chocolate bark on my website!
Equipment
- Precut parchment paper
- Glass mixing bowls
- Spatula
- Baking Sheet
- Airtight container
How to store roasted nuts
Store the roasted maple cashews with cinnamon in an air-tight container for up to five days. Make sure to store them in a covered container.
Top tip
You can easily make a double batch by doubling the recipe.
Maple Roasted Cashews with Cinnamon
Equipment
- Airtight container
Ingredients
- 2 cups raw cashews unsalted
- ¼ cup maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 tablespoon brown sugar
Instructions
- Line a rimmed baking sheet with parchment paper and preheat the oven to 350 degrees.
- Pour the raw cashews into a large bowl and pour the maple syrup over them. Use a spoon or spatula to coat all the cashews in the maple syrup.
- Sprinkle the ground cinnamon, brown sugar, and ¼ teaspoon salt over the cashews. Toss to combine using a spoon.
- Pour the cashews on the prepared baking sheet with parchment paper and distribute them evenly. Pour any extra maple syrup mixture on the bottom of the bowl over the cashews.
- Bake in the oven for five minutes. Take the baking sheet out and give the pan a shake to mix the cashews. Bake for five more minutes.
- Take the cashews out and let the cashews cool on the baking sheet. You will end up with carmelized cashew nut clusters. The cashews will be golden brown. You can top the cashews with an extra pinch of salt.
Notes
FAQ
Roasted cashews last five days if stored in an airtight container at room temperature.
No need to soak roasted cashews before roasting.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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