Ingredients
Scale
- 1 cup raw shelled pistachios
- 1 cup raw shelled pecan halves
- 1 cup raw hazelnuts
- 1 cup raw almonds
- 3 tablespoons pure maple syrup
- 3 tablespoons unsalted butter
- 3 tablespoons chopped fresh rosemary
- 2 teaspoons New Mexican red chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ tsp. freshly ground black pepper
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350°F. Line a standard-sized baking sheet with parchment paper and set aside.Â
- Mix the pistachios, pecans, hazelnuts, and almonds in a medium bowl and set aside.Â
- Combine the maple syrup and butter in a small saucepan and bring to a simmer over medium heat. Cook, stirring a few times during the process, until the mixture is melted, smooth and slightly thickened, about 6 minutes total.Â
- Turn off the heat and add the rosemary, chili powder, smoked paprika, and pepper to the maple syrup mixture, and stir well to combine.Â
- Pour the maple syrup mixture over the nuts. Use a large spoon to toss and coat the nuts completely in the mixture, then spread out over the prepared baking sheet.
- Roast the nuts, tossing once or twice during the cooking process, until the nuts are evenly toasted, about 10 to 12 minutes.
- Remove from the oven and sprinkle the nuts all over with flaky salt to taste. Allow the nuts to cool in the pan until slightly warm, about 15 to 20 minutes, or room temp, about 1 hour. Transfer to a bowl to serve immediately, or store at room temperature in an airtight container for up to 2 weeks. If reheating to serve warm, place in a 350°F. oven for about 3 minutes.Â