Sweet-And-Spicy Mixed Nuts

• 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

1. Preheat oven to 350u0b0F. 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. Nuts can be candied 2 days ahead. Store airtight at room temperature.

blanched almonds, pecans, walnuts, pumpkin seeds, maple syrup, olive oil, rosemary, red pepper, paprika, kosher salt

Taken from www.epicurious.com/recipes/food/views/sweet-and-spicy-mixed-nuts (may not work)