Cashew Clusters with Almonds and Pumpkin Seeds (Costco Copycat)

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This cashew clusters recipe is my Costco copycat version. Clusters of cashews, almonds, and pumpkin seeds are held together with maple syrup and finished with sea salt. They are crunchy, sweet, and salty. The maple syrup brings just enough sweetness, and it helps to bind everything together.

I started making these after buying the cashew clusters at Costco. With minimal ingredients, I knew I could try making them myself and avoid an extra trip to Costco. Unlike the ones you can get at Costco, which are made with chopped nuts, I like to keep the nuts whole and spoon the mixture into mini muffin cups. It gives every cluster crisp edges, and it’s just easier than managing a sheet pan full of nuts.

Preheat the oven to 350°F and line a mini muffin tin with liners, or set mini silicone cups on a baking sheet.

1. Mix: Stir the cashews, almonds, pumpkin seeds, maple syrup, and salt in a bowl until every piece is coated.
2. Fill: Spoon the mixture into the cups, pressing it down lightly so the pieces touch.
3. Bake: 18 to 20 minutes, until the edges turn golden brown.
4. Cool: Let them cool completely in the cups before you pop them out. This is when they crisp up.

How to Make Cashew Clusters on a Sheet Pan

If you don’t have mini cups, line a baking sheet with parchment paper or a Silpat mat and preheat the oven to 375°F. Toss the nuts and seeds with the syrup and salt in a bowl. Then, drop them in clumps on the sheet pan, or spread them out in a thin layer (you may need a little more syrup for this to keep the nuts together). Bake 12 to 15 minutes. Let the pan cool 10 minutes, break it into pieces, flip them over, and give them another 30 minutes in the pan to crisp before storing.

Why Are My Cashew Clusters Soft or Sticky?

• Out of the oven too early: bake until the edges are golden, not just set.
• Not cooled all the way: the syrup hardens as they cool, so warm clusters will feel soft.
• Stored too soon: sealing them while warm traps steam and softens them.

Make It Your Way

This is an easy recipe to change up. Keep the ratio of about 2 cups of nuts and seeds to 3 tablespoons of syrup, and experiment with different combinations.

• • Nuts: Pecans and maple are a natural pair. Pistachios add color for holiday trays. Peanuts are a good option too.

• • Seeds: Sunflower seeds for a nut-light version, or a spoonful of chia or sesame mixed in with the pepitas.

• • Sweetener and spice: Honey instead of maple, a pinch of cinnamon, or an eighth of a teaspoon of cayenne for a little heat.

• • Chocolate cashew clusters: Once they’re completely cool, drizzle with half a cup of melted dark or milk chocolate or a handful of chocolate chips, and add a pinch of flaky salt. Let the chocolate set before storing. Use dairy-free chocolate to keep them vegan.

How to Store Cashew Clusters

• • Room temperature: in an airtight container for up to a week, once they’re fully cool.

• • Freezer: in a freezer bag or airtight container for up to three months. Thaw at room temperature.

• • Make ahead for the holidays: bake a double batch a week out and freeze half. Packed in a jar or cellophane bag, they hold up well as a homemade gift.

How to Serve

• • As a snack: straight from the jar, or a couple tucked in a lunch bag.

• • Yogurt or granola topping: crumble one or two over yogurt, oatmeal, or ice cream.

• • On a salad: crumble over a fruit salad like this arugula and peach salad.

• • On a snack board: a sweet-salty bite next to cheese and fruit.