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.

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