prep: 35 min., cook: 20 min.

· raw cashews
· ¼ Cup maple syrup
· ground cinnamon (to taste)
· 1 tablespoon margarine
· a pinch of salt
· Pam, non-stick spray

Directions:
First, roast the cashews on a cookie tray at 350 degrees Fahrenheit, for about 15 minutes, or until golden brown. Test one of the nuts if you're not sure. While you're roasting the nuts, mix the maple syrup, cinnamon, margarine, and salt in a microwave-safe cup or bowl. Microwave the mixture until it boils, which should be around a minute. When the nuts are ready, take them out of the toaster oven and pour them into the bowl containing the syrup mixture. Mix them around until they're moderately coated with syrup. At this point, you'll need to spray the tray with the non-stick spray. Pour the nuts back onto the tray. 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. Continue roasting the nuts for 15 minutes more. You can turn the temperature down to 300 or 325 degrees at this point. Remove the tray from the toaster oven and place on a cooling rack. Wait for the nuts to cool and the syrup to harden, and then remove them with a spatula.