Maple Tamari Roasted Almonds and Cashews
Yields 12 (1/4-cup) servings.


  • 3 cups mix of raw almonds and cashews (may use just almonds*)
  • 3 tablespoons low-sodium tamari
  • 3 tablespoons pure maple syrup
  • 1/8 teaspoon cayenne pepper (or more to taste)


  1. Preheat the oven to 325 degrees F. Spread the raw nuts in a single layer on a baking sheet lined with parchment paper and bake until lightly toasted, 8-10 minutes. Remove from the oven but keep the oven on.
  2. While the nuts are toasting, combine the tamari, maple syrup and cayenne in a bowl that is large enough to hold the nuts, too.  Stir until combined.  When they are finished toasting, add the warm almonds and cashews to the bowl, and toss until completely coated with the sauce.
  3. Spread the coated almonds and cashews in an even layer on the same parchment-lined baking sheet.  Bake for 15-20 minutes, stirring the nuts 2-3 times, or until the nuts are deep brown (but not burned–they should still be a little wet and sticky at this point). Remove from the oven and transfer to a clean piece of parchment paper (placed on another baking sheet or cooling rack for ease) to cool. If you prefer the nuts to be separate rather than in little clusters once they have cooled, spread them out so they don’t touch each other too much.
  4. Store the nuts in an airtight container at room temperature for up to 3 days.  Refrigerate for longer storage, bringing to room temperature prior to serving.


  • *If using just one variety of nut, I recommend almonds. Cashews are a lovely addition, but as a softer nut, offer slightly less crunch than the almonds.

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