Ingredients:
2 cups raw cashews
1/4 cup vegan maple syrup
ground cinnamon
1 tablespoon non-hydrogenated vegan margarine
1 pinch salt
Pam cooking spray or vegan cooking spray
Directions:
First, roast the cashews on a cookie tray at 350 degrees Fahrenheit, for about 15 minutes, or until golden brown.
Test one of the nuts if you’re not sure.
While you’re roasting the nuts, mix the maple syrup, cinnamon, margarine, and salt in a microwave-safe cup or bowl.
Microwave the mixture until it boils, which should be around a minute.
When the nuts are ready, take them out of the oven and pour them into the bowl containing the syrup mixture.
Mix them around until they’re moderately coated with syrup.
(The syrup might not stick completely, but that’s okay; you can sprinkle some on the nuts once you put them back on the pan.) At this point, you’ll need to spray the tray with the non-stick spray.
Pour the nuts back onto the tray.
It’s a good idea to spoon them back on the tray, as there may be leftover syrup in the bottom of the bowl, and you don’t want that to end up in a pile on the tray.
Continue roasting the nuts for 15 minutes more.
You can turn the temperature down to 300 or 325 degrees at this point.
Be sure to check them every once and a while- I use a toaster oven for this, and your cooking time may vary.
Remove the tray from the oven and place on a cooling rack.
Wait for the nuts to cool and the syrup to harden, and then remove them with a spatula.
Servings: 4
Time preparation: 5 min.
Time total: 35 min.