Last Updated on 16 March, 2026 by Elby | The Tasteful Pantry

This recipe for roasted cinnamon maple cashews makes the perfect treat, combining the natural sweetness of maple syrup with the warming spice of cinnamon. They’re not only delicious but also incredibly easy to make – ideal for a last minute snack. Also try my Chilli Maple Walnuts, Orange Candied Pecans and Tamari Sunflower Seeds for other tasty protein snacks.

Don’t Skip Passed The Cinnamon Maple Cashews Recipe

My recipe for roasted cinnamon maple cashews provides a delightful combination of sweet, salty, and nutty flavours. The maple syrup caramelises beautifully in the oven, giving the nuts a rich, glossy coating, while the cinnamon adds a touch of warmth and spice. These nuts are perfect for snacking, adding to a cheese board and also gifting as a homemade option.

Ingredients

Raw cashews – These form the base of the recipe. Their mild flavour and creamy texture are the perfect canvas for sweet and spiced coatings. Use whole, raw cashews for best results – they’ll toast up beautifully in the oven without burning.
Pure maple syrup – Choose 100% pure maple syrup for the best flavour. It provides natural sweetness, helping the cinnamon and coconut stick to the cashews as they roast. Avoid maple-flavoured syrups, which can burn more easily and have a different consistency.
Coconut oil – Melted or soft coconut oil brings richness and helps the flavours coat the nuts evenly. It also contributes to the irresistible crunch once baked. If your kitchen is cool and the coconut oil is solid, a few seconds in the microwave will melt it enough to use.
Desiccated coconut – This adds a light, toasty texture and subtle coconut flavour. As it roasts, it becomes golden and fragrant. Make sure to use desiccated coconut (not shredded or flaked), as it sticks better and toasts evenly. But keep an eye on it, as it is quick to burn.
Ground cinnamon – The warming spice note in this recipe. It balances the sweetness and gives the nuts a festive aroma. Feel free to increase the amount slightly if you love a stronger cinnamon kick.
Salt – Just a pinch enhances all the other flavours. It might seem like a small detail, but salt is essential, it – rounds out the sweetness and really makes the cashews sing.

Instructions

Prepare your oven and tray
Begin by preheating your oven to a moderate temperature – around 180°C (fan-forced) or 200°C (conventional) works well. This heat allows the nuts to roast and the cinnamon to toast, giving them a golden crunch without burning. Line a baking tray with baking paper or a reusable silicone mat to make cleanup easy and prevent the nuts from sticking.
Mix the ingredients thoroughly
In a medium-sized bowl, combine the raw cashews, maple syrup, melted coconut oil, desiccated coconut, ground cinnamon, and a pinch of salt. Use a spoon or spatula to stir everything together until each cashew is well coated. The syrup and oil should evenly cling to the surface of the nuts, with flecks of cinnamon and coconut distributed throughout. Don’t worry if it looks a bit wet—this moisture is what helps everything caramelise in the oven.
Spread and roast
Tip the coated cashews onto your prepared tray and use the back of a spoon or your spatula to spread them out into a single, even layer. Try to avoid overlapping them too much, as this can lead to uneven roasting. Slide the tray into your preheated oven and bake for 10-12 minutes, checking them halfway through and giving them a gentle stir. Keep a close eye on the coconut near the end – it can go from golden to burnt quickly. You’re looking for a light golden colour and a toasted aroma.
Cool completely before serving
Once the cashews are golden and fragrant, remove them from the oven and allow them to cool completely on the tray. They’ll still feel slightly soft when hot but will crisp up as they cool. After cooling, the coating will harden slightly and become delightfully crunchy. Store your cinnamon maple cashews in an airtight jar or container once fully cooled. They’ll keep well for about a week (though they rarely last that long!).

Tips for Perfect Cinnamon Maple Cashews

Even coating: Make sure the cashews are evenly coated with the maple syrup mixture for the best flavour and texture. Stirring them halfway through the roasting process also helps with this.
Watch closely: Nuts can burn quickly, especially when coated in sugar. Keep a close eye on them during the last few minutes of roasting.
Variations: Feel free to experiment with different spices. Nutmeg, ginger, or a dash of cayenne can add an interesting twist to these cashews.
Crunch: Let the nuts cool completely before storing to ensure they don’t go soft.

Calories and Nutritional Information

The figures used in the cinnamon maple cashews recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.

Feedback and More

Have you given the cinnamon maple cashews recipe a go? I’d really love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!

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