Cashew Clusters with Almonds
As an Amazon Associate, I earn from qualifying purchases.
Cashew clusters are a delicious blend of crunchiness, sweetness, and saltiness, making them the perfect healthy snack any day. These clusters are so good that they will become your new favorite treat.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Have you ever tried the cashew clusters from Costco? If so, you know how good they are, which is what inspired me to make my own at home. They are simple to make with just a few ingredients and easy steps.
While the Costco version is delicious, it’s a little too sweet for me, so I decided to cut back on the sugar. Rather than loading the clusters up with a ton of sweetness, I use only 3 tablespoons of maple syrup.
If you like this recipe, try our coconut clusters recipe!
What you’ll love about this recipe
Here is what you will need to make crispy cashew clusters
This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
As an Amazon Associate, I earn from qualifying purchases.
Ingredient List
How to make this cashew clusters recipe
Preheat the oven to 350 degrees f, and line mini muffin tins with liners or arrange mini silicone muffin cups on a baking sheet.
STEP 1: Add all of the ingredients into a mixing bowl and stir gently to combine.
STEP 2: Use a small spoon to drop the nut mixture into each cupcake/muffin liner, place into the oven, and bake for 18 minutes. Sprinkle with a pinch of salt, cool and enjoy.
Ingredient notes and variations
The complete list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Nuts– Even though these are called cashew clusters, you can use any type of nut to make this recipe. I love the buttery texture of cashews, but pecans, walnuts, pistachios or hazelnuts are also tasty options.
Seeds – Add crunch and as with nuts, any type of seeds can be used. Pumpkin seeds add a nice crunch, but I’ve also made them with sesame seeds, chia seeds, quinoa and sunflower seeds.
Add Spice- Add an eighth of a teaspoon cayenne pepper for a touch of heat.
Dark chocolate – Melt a half cup of rich dark chocolate and drizzle it chocolate over the top of the clusters, after baking them and add a dash of coarse sea salt.
How to make cashew clusters in a pan
Instead of a mini muffin tin or silicone cups, you can also make these coconut clusters on a baking sheet lined with parchment paper. Rather than placing the mixture into cups, spread the nut mixture out on the baking sheet. The process is a bit different, here are some tips for getting crispy clusters:
- Toast the nuts on a parchment lined baking sheet in a preheated 375 degree f oven for about 10 minutes. Remove from the oven and cool.
- Add the toasted nuts, syrup and sea salt in a mixing bowl and toss while making sure the nuts and seeds are coated with the syrup.
- Spread the nuts on a parchment lined baking sheet in a thin layer, and bake for 12 to 15 minutes.
- Remove the pan from the oven and let the nuts cool off for about 10 minutes, and start breaking them apart.
- The nuts should be crispy around the edges but as you get toward the center of the nut mixture, they may feel soft. Flip the nuts over so that the bottom on faces up. This will help to crisp them up. Allow for them to sit for at least 30 more minutes until they are crispy and break them apart.
Be sure to check out the full recipe and ingredient list below
Serving Suggestions
Aside from eating them as they are, crumble one or two cashew almond clusters and use them to top ice cream or yogurt.
They are also a great addition to a salad like this arugula and peach salad.
How to store cashew clusters
To maintain freshness, store your cashew clusters at room temperature in an airtight container for up to a week.
Tips & Tricks
- For the best results, allow the clusters to cool off completely before serving so the syrup hardens and the clusters become crispy.
- If you don’t have mini silicone cupcake liners, use regular-sized or paper cupcake liners.
Recipe FAQs
To make sure your clusters hold together, make sure that the syrup coats all of the ingredients before dropping the mixture into the mini cupcake liners.
Yes, this recipe is vegan as written. However, if you choose to use honey instead of maple syrup, it will not be vegan. Also, check ingredients for any additions that you may add that aren’t included in the recipe such as chocolate, unless it’s vegan chocolate.
As written, this recipe is gluten-free. If you add any other ingredients, check the ingredients lables.
Yes, these clusters are freezer-friendly. Place them in an airtight container or freezer bag once they have reached room temperature. They will last in teh freezer for up to three months. Defrost them at room temperature and enjoy!
Grab your Free copy !
Stuck on What to Make for Dinner?
Download my free Meal Matrix and mix-and-match your way to simple, satisfying meals—fast!
Do you like this recipe or have a question?
Please leave a comment or question and a 🌟🌟🌟🌟🌟 rating below. I answer all your questions!
More healthy sweet treats
- Maple Glazed Cashews
- Chocolate Energy Bites with Dates and Peanuts
- Healthier Magic Cookie Bars
- Coconut Clusters
- Dark Chocolate Almond Bark
- Sweet and Spicy Pecans Recipe
- Homemade Peanut Butter Cups
Click on serving size to scale this recipe
Cashew Clusters
Equipment
Ingredients
- 3/4 cup raw cashews
- 3/4 raw almonds
- 1/2 cup pumpkin seeds
- 1/2 teaspoon sea salt
- 3 tablespoons maple syrup
Instructions
- Pre-heat the oven to 350 degrees.
- Place 3/4 cup raw cashews, 3/4 raw almonds1/2 cup pumpkin seeds, 1/2 teaspoon sea salt, 3 tablespoons maple syrup into a bowl
- Stir to combine well, making sure the ingredients are entirely covered with the syrup
- Use a spoon to drop the mixture into mini muffin liners.
- Bake for 18 to 20 minutes – until they start to turn golden brown.
- Allow the cashew clusters to cool completely, and carefully remove them from the muffin liners.
Notes
- Toast the nuts on a parchment lined baking sheet in a preheated 375 degree f oven for about 10 minutes. Remove from the oven and cool.
- Add the toasted nuts, syrup and sea salt in a mixing bowl and toss while making sure the nuts and seeds are coated with the syrup.
- Spread the nuts on a parchment lined baking sheet in a thin layer, and bake for 12 to 15 minutes.
- Remove the pan from the oven and let the nuts cool off for about 10 minutes, and start breaking them apart.
- The nuts should be crispy around the edges but as you get toward the center of the nut mixture, they may feel soft. Flip the nuts over so that the bottom on faces up. This will help to crisp them up. Allow for them to sit for at least 30 more minutes until they are crispy and break them apart.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Sign Up for Easy Recipes Straight in Your In-Box!
Thank you for this. We picked up a bag to try from Costco and OMG these are dangerous things. They are also a 2 hr drive from me, so I’ll be giving this a try as I like to control my amounts and ingredients. I’ll let you know how it goes in the next few weeks. Again thanks for taking the time to do this one.
You are welcome Chris, enjoy!
These were delicious but how did you get the clusters to not stick to the mini muffin liners? Mine stuck.
Hi Marhsa, I am sorry to hear that they stuck to the muffin liners. I have not had that problem with my silicone liners. Try spraying the liners with avocado oil spray or coat the liners with a thin coating of oil.
I made this but spread the nut mixture thinley on parchment paper on a cookie sheet, then braking it apart. They ended up crunchy on the outside but wet and falling apart through most of the batch.
I’m going to try again with paper liners to separate and increase surface area.
Hi Charlotte, I remade this recipe this week and tried toasting the cashews before mixing in the syrup for the sheetpan method, and the result was crispy clusters. I updated the recipe card with instrcutions. I hope this helps!