Sweet-and-Spicy Mixed Nuts


  • 1 cup blanched almonds
  • 1 cup pecans
  • 1 cup walnuts
  • ¼ cup shelled raw pumpkin seeds (pepitas)
  • ⅓ 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


  • 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.

Recipe by Alison Roman
Photos by Christopher Testani