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1
First, roast the cashews on a cookie tray at 350 degrees Fahrenheit, for about 15 minutes, or until golden brown.
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2
Test one of the nuts if you're not sure.
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3
While you're roasting the nuts, mix the maple syrup, cinnamon, margarine, and salt in a microwave-safe cup or bowl.
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4
Microwave the mixture until it boils, which should be around a minute.
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5
When the nuts are ready, take them out of the oven and pour them into the bowl containing the syrup mixture.
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6
Mix them around until they're moderately coated with syrup.
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7
(The syrup might not stick completely, but that's okay; you can sprinkle some on the nuts once you put them back on the pan.) At this point, you'll need to spray the tray with the non-stick spray.
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8
Pour the nuts back onto the tray.
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9
It's a good idea to spoon them back on the tray, as there may be leftover syrup in the bottom of the bowl, and you don't want that to end up in a pile on the tray.
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10
Continue roasting the nuts for 15 minutes more.
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11
You can turn the temperature down to 300 or 325 degrees at this point.
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12
Be sure to check them every once and a while- I use a toaster oven for this, and your cooking time may vary.
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13
Remove the tray from the oven and place on a cooling rack.
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14
Wait for the nuts to cool and the syrup to harden, and then remove them with a spatula.
