SWEET-AND-SPICY MIXED NUTS

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Sweet-and-Spicy Mixed Nuts image

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

Provided by Alison Roman

Yield 8 servings

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350ºF. Toss 1 cup blanched almonds, 1 cup pecans, 1 cup walnuts, 1/4 cup raw pumpkin seeds, 1/3 cup pure maple syrup, 2 Tbsp. olive oil, 2 Tbsp. rosemary leaves, 2 tsp. crushed red pepper flakes, 1 tsp. hot smoked Spanish paprika, and 1 tsp. kosher salt in a medium bowl. Roast on a rimmed baking sheet, tossing occasionally, until nuts are toasted, 20-25 minutes. Spread out on parchment paper, breaking up clusters. Let cool.
  • Nuts can be candied 2 days ahead. Store airtight at room temperature.

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