Place cacao nibs, maple syrup, cinnamon, nutmeg, cayenne pepper, and salt in a pan over medium heat. Heat until maple syrup dissolves, about 3-4 minutes.
Spread on parchment paper to cool.
These will last about 1 week in an airtight container at room temperature and up to 3 weeks in the fridge.
These candied cacao nibs are perfect for topping vegan yogurt or granola.