The Easiest, Most Addictive Smoky Maple Cashews

I stumbled upon this recipe by accident, as is the case with so many kitchen favorites. We had friends coming over for a last-minute game night, and my snack cabinet was looking embarrassingly bare. I grabbed a bag of raw cashews from the pantry, a bottle of maple syrup, and just started experimenting. The secret, I discovered after a few tries, was a pinch of smoked paprika and a whisper of cayenne. They were an absolute hit, disappearing from the bowl before the first game even started!

Ever since that night, these Smoky Maple Toasted Cashews have become my go-to recipe. They’re the perfect solution when you need a crowd-pleasing snack that feels a little fancy but takes almost no effort. Plus, the smell that fills your kitchen while they roast—a warm, sweet, and smoky aroma—is worth the price of admission alone.

Why This Recipe Is a Keeper

This isn’t just another roasted nut recipe. It stands out for a few simple but important reasons:

• The Two-Step Toast: We toast the cashews on their own before adding the glaze. This simple extra step takes just a few minutes but creates a much deeper, nuttier flavor and a better crunch than you get from a single roast.
• Perfect Flavor Balance: This recipe nails that irresistible sweet, salty, and savory combination. The pure maple syrup provides a gentle sweetness, the smoked paprika adds a sophisticated, woodsy depth, and a tiny kick of cayenne keeps things interesting.
• Effortlessly Versatile: Make a batch on Sunday and you’re set for the week. They’re an amazing standalone snack, a crunchy topping for salads, or a perfect addition to any cheese board.

What You’ll Need

Here’s the simple list of ingredients to make these incredible cashews.

• Raw, Unsalted Cashews: It’s important to start with raw, unsalted nuts so you can control the flavor and toast them perfectly from scratch.
• White Sesame Seeds: These add a subtle, nutty flavor and a lovely visual texture.
• Melted Coconut Oil: This helps the glaze coat the nuts evenly and adds a hint of richness.
• Pure Maple Syrup: Please use the real stuff! The flavor is so much better than pancake syrup and is essential for that authentic, earthy sweetness.
• Fine Sea Salt: Fine salt dissolves easily into the glaze, ensuring every nut is seasoned perfectly.
• Smoked Paprika: Don’t substitute this with regular sweet or hot paprika! The “smoked” variety is key to the signature flavor.
• Cayenne Pepper: Just a touch provides a gentle warmth. Feel free to adjust this to your personal preference.

Step-by-Step Instructions

1. First things first, get your oven ready. Position a rack in the center and preheat it to 350°F (175°C). Line a glass baking dish with parchment paper to make cleanup a breeze.
2. Spread the raw cashews in a single layer in your prepared dish. Pop them in the oven for about 7 minutes for their initial toast. This step builds that crucial nutty foundation.
3. While the cashews are toasting, whisk together the melted coconut oil, maple syrup, sea salt, smoked paprika, and cayenne pepper in a small bowl until the glaze is smooth.
4. Carefully take the hot cashews out of the oven and pour them right into the bowl with the glaze. Add the sesame seeds and give everything a good stir until the nuts are completely coated in that glorious mixture.
5. Pour the glazed cashews back into the parchment-lined dish and spread them out evenly. Bake for another 8 to 10 minutes. The glaze should be bubbly and a deep golden-brown—that’s how you know they’re ready.
6. Now for the most important part! Lift the parchment paper out of the dish and place it on a wire rack. Let them cool completely on the rack—this is what makes them super crunchy! It’s tempting to snack on them right away, but patience is key for the perfect texture. Once they’re cool, you can break apart any clusters.

Expert Tips for Success

• Substitutions: This method works wonderfully with raw pecans or whole almonds too. If you don’t have maple syrup, agave nectar is a great alternative.
• Storage: Store your cashews in an airtight container at room temperature. They’ll stay fresh for about five days. If they lose a bit of their crunch, you can refresh them in a 300°F oven for just a few minutes.
• Avoid the Stickies: The two most common mistakes are not spreading the nuts in a single layer and not letting them cool completely. Giving them space on the pan and letting them rest ensures they become perfectly crisp instead of sticky.

Serving & Pairing Ideas

These cashews are fantastic on their own with a cold beer or a glass of wine, but here are a few other ways to enjoy them:

• As the star of a charcuterie or cheese board.
• Roughly chopped and sprinkled over a salad or a bowl of vanilla ice cream.
• Packed into small jars and given as a thoughtful hostess or holiday gift.