• 3 cups (400g) lightly salted mixed nuts (I used 1 cups each of pecans, almonds, and cashews)
• 3 tablespoons unsalted butter
• 1/4 cup + 1 tablespoon (69g) light brown sugar
• 1/3 cup (107g) pure maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon flaky sea salt, for finishing

1. Line a baking tray with parchment paper and set aside.
2. Brown butter in a large skillet over medium heat until golden and fragrant.
3. Add brown sugar, maple syrup, cinnamon, salt, and vanilla. Stir smooth. Simmer 1–2 min.
4. Add pecans and almonds; stir 1 min. Add cashews and stir 3–4 min until glossy.
5. Continue cooking 60–90 sec until syrup thickens into a thin film, nuts start separating, and a few look slightly matte. Continuously stir.
6. Remove from heat. Spread onto parchment and separate the nuts that are clumped together. Sprinkle flaky salt.
7. Cool completely 15–20 min before serving or gifting.

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Storage

• Store in an airtight jar at room temp for 2 weeks.
• Freeze up to 2 months (thaw uncovered for best crunch).
• Avoid humidity — it softens the glaze.

FAQ

Are these candied or glazed nuts?
They are glazed — cooked in maple + brown sugar until glossy with a light crunch. Not hard-crack candied.

Why are my cashews lighter?
Cashews naturally absorb glaze slower and stay lighter, but still coat beautifully.

Can I use unsalted nuts?
Yes — add an extra pinch of salt to taste.

Do they get crunchier as they cool?
Yes. They firm up in 10–20 minutes.

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