Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.
Ingredients
8 Servings
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
Preparation
-
Step 1
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.
Step 2
Transfer to a sheet of parchment and spread out in an even layer, breaking up to prevent clusters from forming. Let cool.
Step 3
Do Ahead: Nuts can be candied 2 days ahead. Store airtight at room temperature.
Nutrition Per Serving
Calories (kcal) 370 Fat (g) 32 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 18 Dietary Fiber (g) 5 Total Sugars (g) 10 Protein (g) 8 Sodium (mg) 240
