INGREDIENTS
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1 cup blanched almonds
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1 cup pecans
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1 cup walnuts
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¼ cup shelled raw pumpkin seeds (pepitas)
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⅓ cup pure maple syrup
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2 tablespoons olive oil
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2 tablespoons rosemary leaves
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2 teaspoons crushed red pepper flakes
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1 teaspoon hot smoked Spanish paprika
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1 teaspoon kosher salt
RECIPE PREPARATION
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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.
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Transfer to a sheet of parchment and spread out in an even layer, breaking up to prevent clusters from forming. Let cool.
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Do Ahead: Nuts can be candied 2 days ahead. Store airtight at room temperature.
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