SWEET-AND-SPICY MIXED NUTS

Sweet-and-Spicy Mixed Nuts image

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.