Ingredients

• 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

Instructions

1. 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.
2. Do ahead Nuts can be candied 2 days ahead. Store airtight at room temperature.
3. Nuts can be candied 2 days ahead. Store airtight at room temperature.