Sweet-and-Spicy Mixed Nuts

By tammy1365

Bon Appetit

Ingredients

• 1 cup blanched almonds
• 1 cup pecans
• 1 cup walnuts
• 1/4 cup shelled raw pumpkin seeds (pepitas)
• 1/3 cup pure maple syrup
• 2 tablespoons olive oil
• 2 tablespoons rosemary leaves
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon hot smoked Spanish paprika
• 1 teaspoon kosher salt

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°. Toss almonds, pecans, walnuts, pumpkin seeds, maple syrup, oil, rosemary, red pepper flakes, paprika, and salt in a medium bowl to evenly coat nuts. Transfer to a rimmed baking sheet or a large cast-iron pan and roast, tossing occasionally, until nuts are toasted and maple syrup caramelizes, 20–25 minutes.

Transfer to a sheet of parchment and spread out in an even layer, breaking up to prevent clusters from forming. Let cool.

Do Ahead: Nuts can be candied 2 days ahead. Store airtight at room temperature.