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–+ servings

Cashew Clusters With Almonds and Pumpkin Seeds

Baked cashew, almond, and pumpkin seed clusters held together with a little maple syrup. Sweet, salty andn crisp all the way through.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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Course: Snack
Cuisine: American
Keyword: cashew clusters recipe
Servings: 24 clusters
Calories: 37kcal
Author: Anne Lawton

Cashew Clusters With Almonds and Pumpkin Seeds

Equipment

Scale this Recipe 24 clusters

Ingredients

  • 3/4 cup raw cashews
  • 3/4 cup raw almonds
  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon sea salt
  • 3 tablespoons pure maple syrup
  • Flaky sea salt, for topping optional
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Instructions

  • Preheat the oven to 350°F. Line a mini muffin tin with liners, or set mini silicone cups on a baking sheet.
  • Place the cashews, almonds, pumpkin seeds, sea salt, and maple syrup in a bowl.
  • Stir to combine well, making sure every piece is coated with the syrup.
  • Spoon the mixture into the mini muffin liners, pressing it down lightly so the pieces touch.
  • Bake for 18 to 20 minutes, until the edges turn golden brown. Sprinkle with flaky salt, if using.
  • Let the clusters cool completely in the liners, then carefully pop them out. They crisp up as they cool.

Notes

Store in an airtight container at room temperature for up to a week, or freeze for up to three months.

Nutrition

Serving: 1cluster | Calories: 37kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 49mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 0.2IU | Vitamin C: 0.05mg | Calcium: 5mg | Iron: 0.4mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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