Set your oven to 350°F (175°C).

While it heats, line a baking sheet with parchment paper for easy cleanup.

Pro Tip: Always preheat the oven fully before roasting—starting cold can make the nuts bake unevenly.

In a medium mixing bowl, add the maple syrup and olive oil (or melted butter).

Stir them together until smooth and glossy.

Pro Tip: If using butter, make sure it’s fully melted but not hot—otherwise it can clump when mixed with the syrup.

Sprinkle in the cinnamon, sea salt, and cayenne pepper (if using).

Stir again until the mixture looks like a thin, spiced syrup.

Pro Tip: Taste the syrup mixture before adding the nuts—you can adjust the salt or spice here so the flavor is perfectly balanced.

Add the mixed nuts to the bowl.

Use a spatula or wooden spoon to toss everything together until each nut is evenly coated.

Take a moment to scrape the sides of the bowl so none of that syrupy goodness goes to waste.

Pro Tip: Make sure the nuts are coated but not swimming in syrup—too much liquid will cause clumping instead of crisp roasting.

Pour the coated nuts onto your prepared baking sheet.

Spread them into an even layer, keeping them from overlapping too much.

Pro Tip: If the nuts are piled on top of each other, they’ll steam instead of roast—spacing is key for that golden crunch.

Place the tray in the preheated oven.

Roast for 18–20 minutes, stirring halfway through to prevent burning.

Keep an eye on them during the last 5 minutes—the maple syrup can go from golden to too dark quickly.

Pro Tip: Your nose is the best timer—when they smell deeply toasty and sweet, they’re ready!

Remove the baking sheet from the oven.

Let the nuts cool completely before serving—this allows the maple coating to set into a crunchy glaze.

Once cooled, break up any clusters and transfer to a bowl or jar.

Pro Tip: Store leftovers (if there are any!) in an airtight container for up to a week—they’ll stay fresh and crunchy.