1 cup raw almonds
1 cup pecans
1 cup walnuts
1/4 cup shelled raw pumpkin seeds (pepitas) or sunflower seeds
1/3 cup pure maple syrup
2 tablespoons olive oil
2 tablespoons rosemary leaves, chopped
2 teaspoons crushed red pepper flakes
1 teaspoon hot smoked Spanish paprika
1 teaspoon kosher salt
Preheat oven to 350°.
Combine almonds, pecans, walnuts, pumpkin seeds (or sunflower seeds, if using), maple syrup, oil, rosemary, red pepper flakes, paprika, and salt in a medium bowl. Toss to evenly coat nuts.
Place nut mixture on a rimmed baking sheet lined with foil and place in oven. Roast the nuts, tossing occasionally, until they are toasted and caramelized, about 20–25 minutes.
Transfer nuts to a sheet of parchment paper and spread into in an even layer, breaking up to prevent clusters from forming. Allow to cool.
Store airtight at room temperature.
YIELD: 8 servings