Sweet and Spicy Maple Cayenne Roasted Nut Mix

Quick Recipe Version (TL;DR)

• Yield: About 4 cups (16 servings of 1/4 cup)
• Prep Time: 10 minutes
• Cook Time: 18–22 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 cups mixed raw nuts (about 520 g) – almonds, cashews, pecans, walnuts
• 1/4 cup pure maple syrup
• 2 tbsp olive oil or melted unsalted butter
• 1 tbsp packed light brown sugar
• 1 tsp fine sea salt, plus flaky sea salt for finishing
• 1/2–3/4 tsp cayenne pepper (to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 tsp vanilla extract (optional)
• 1 tsp finely chopped fresh rosemary (optional)

Do This

• 1. Preheat oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
• 2. In a bowl, whisk maple syrup, oil/butter, brown sugar, sea salt, cayenne, smoked paprika, cinnamon, and vanilla (if using).
• 3. Add nuts and stir until every nut is glossy and evenly coated.
• 4. Spread nuts in a single layer on the baking sheet.
• 5. Roast 18–22 minutes, stirring once halfway, until deep golden and fragrant.
• 6. Immediately sprinkle with flaky sea salt (and rosemary if using). Cool completely to crisp up.
• 7. Break apart any clusters. Store in an airtight jar at room temperature for up to 2 weeks.

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Why You’ll Love This Recipe

• Perfect sweet-heat balance: maple sweetness, gentle smokiness, and a warm cayenne kick.
• Crunchy, glossy, and snackable enough to vanish in one evening.
• Simple pantry ingredients and one pan; ready in about 30 minutes.
• Ideal for gifting, topping salads, pairing with cheese boards, or snacking by the handful.

Grocery List

• Produce: Fresh rosemary (optional, for finishing).
• Dairy: Unsalted butter (only if using instead of oil).
• Pantry: Raw mixed nuts (almonds, cashews, pecans, walnuts), pure maple syrup, olive oil, light brown sugar, fine sea salt, flaky sea salt, cayenne pepper, smoked paprika, ground cinnamon, vanilla extract.

Full Ingredients

Maple-Cayenne Roasted Nut Mix

• 4 cups mixed raw nuts (about 520 g total), such as:
  • 1 cup whole almonds (about 140 g)
  • 1 cup cashews (about 130 g)
  • 1 cup pecan halves (about 100 g)
  • 1 cup walnut halves (about 100 g)

  Note: You can adjust the mix to your taste, but keep the total at about 4 cups.

• 1/4 cup pure maple syrup (60 ml)
• 2 tbsp olive oil or melted unsalted butter (30 ml)
• 1 tbsp packed light brown sugar
• 1 tsp fine sea salt
• 1/2–3/4 tsp cayenne pepper, to taste
  • Use 1/2 tsp for a gentle heat, 3/4 tsp for a bolder kick.
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 tsp vanilla extract (optional, for warmth and depth)

Finishing Touches (Optional but Recommended)

• 1/2 tsp flaky sea salt, for sprinkling while hot
• 1 tsp very finely chopped fresh rosemary, sprinkled after baking (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 325°F (165°C). This slightly lower temperature helps the nuts toast evenly without burning the maple syrup or sugars.
Line a large rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup easy. If you do not have parchment, use a silicone baking mat; avoid bare metal, as the sugary coating can stick and scorch.

Step 2: Mix the maple-cayenne glaze

In a large mixing bowl (big enough to comfortably toss the nuts), whisk together the following:
maple syrup, olive oil or melted butter, brown sugar, fine sea salt, cayenne pepper, smoked paprika, ground cinnamon, and vanilla extract (if using).
Whisk until the brown sugar is mostly dissolved and the mixture looks smooth and glossy.

Taste a tiny dot of the glaze with a spoon. Adjust the heat by adding a pinch more cayenne if you want a spicier mix, or a pinch more salt for extra savoriness. Keep in mind the flavors will intensify slightly as the nuts roast.

Step 3: Coat the nuts thoroughly

Add your mixed raw nuts to the bowl with the glaze. Using a spatula or large spoon, stir and fold the nuts until every surface is evenly coated. Take a moment here to scrape the bottom of the bowl so no syrupy goodness is left behind.

You are looking for nuts that appear shiny and wet but not swimming in liquid. If there is a lot of glaze pooling at the bottom, sprinkle in an extra small handful of nuts and toss again so everything clings nicely.

Step 4: Spread onto the baking sheet

Pour the coated nuts onto your prepared baking sheet. Use the spatula to spread them into a single, even layer, with as few overlapping nuts as possible. This helps them roast and crisp instead of steam.

Scrape out any remaining glaze from the bowl and drizzle it over the nuts. It will caramelize in the oven and help create delicious little clusters.

Step 5: Roast until deep golden and fragrant

Place the baking sheet on the middle rack and roast for 18–22 minutes, stirring once halfway through baking (around the 10-minute mark). When you stir, spread the nuts back into a single layer.

Watch carefully during the last 5 minutes. The nuts are done when:

• They smell toasty and fragrant.
• The maple coating looks bubbly and slightly darkened.
• The nuts are a deep golden brown (but not dark brown or black at the edges).

Remember that nuts will crisp up as they cool, so do not wait for them to feel crunchy in the oven.

Step 6: Finish with flaky salt and optional herbs

Remove the baking sheet from the oven and immediately sprinkle the hot nuts with flaky sea salt to taste. The residual heat helps the salt stick to the glossy coating, giving you tiny pops of flavor in every handful.

If you are using fresh rosemary, sprinkle it evenly over the warm nuts now. The heat will soften the raw herbal edge and release its aroma without burning it in the oven.

Step 7: Cool completely and serve or store

Let the nuts cool completely on the baking sheet, undisturbed, for about 20–30 minutes. As they cool, the maple coating will firm up and turn crisp and snappy. Once cool, break apart any large clusters with your hands or a spatula.

Taste and adjust with a final pinch of flaky salt if desired. Transfer the nuts to an airtight jar or container. Enjoy them slightly warm, at room temperature as a snack, scattered over salads, or alongside cheeses and charcuterie.

Pro Tips

• Start low on the spice. If you are serving a crowd, use 1/2 tsp cayenne for gentle warmth. You can always add extra cayenne to a portion later.
• Rotate the pan for even browning. If your oven has hot spots, rotate the baking sheet when you stir the nuts halfway through.
• Do not skip the full cooling time. The nuts may seem slightly sticky when they first come out. Cooling allows the maple coating to harden and turn properly crunchy.
• Use raw, not pre-roasted nuts. Pre-roasted nuts can become overdone and bitter by the time the glaze has caramelized.
• Batch size matters. For best texture, do not overcrowd the pan. If you double the recipe, use two baking sheets and bake them on separate racks, rotating halfway.

Variations

• Smoky BBQ version: Replace half the cayenne with extra smoked paprika, add 1/2 tsp garlic powder and 1/2 tsp onion powder for a savory barbecue-style nut mix.
• Orange-maple holiday mix: Add 1 tsp finely grated orange zest and increase cinnamon to 1/2 tsp. Reduce cayenne to 1/4 tsp for just a gentle warmth.
• Extra-crunch clusters: Stir in 2 tbsp raw pumpkin seeds and 1 tbsp sesame seeds with the nuts. These smaller seeds create more little crunchy clusters in the maple coating.

Storage & Make-Ahead

Once fully cooled, store the roasted nuts in an airtight container at room temperature for up to 2 weeks. Keep them in a cool, dry spot away from direct sunlight to preserve their crunch and flavor. For longer storage, freeze them in a zip-top freezer bag or sealed container for up to 2 months; let them come back to room temperature before serving.

To freshen slightly stale nuts, spread them on a baking sheet and warm at 300°F (150°C) for 5–8 minutes, then cool completely. You can make this recipe several days ahead for parties or gifting; the flavor actually deepens slightly after a day as the spices settle in.

Nutrition (per serving)

Approximate values per 1/4 cup (about 30–35 g) serving, based on 16 servings:

• Calories: ~190
• Fat: ~16 g
• Saturated fat: ~2.5 g
• Carbohydrates: ~9 g
• Sugars: ~6 g
• Fiber: ~2 g
• Protein: ~4 g
• Sodium: ~180 mg

These numbers are estimates and will vary with your exact nut mix and whether you use oil or butter.