⅓ c real maple syrup
2 Tbsp extra virgin olive oil
2 Tbsp fresh rosemary, minced (or 2 drops DoTerra oil)
2 tsp aleppo pepper (or crushed red pepper if you don’t have it)
1 tsp smoked paprika
1 tsp (rounded) kosher salt
1 heaping c almonds
1 heaping c pecans
1 heaping c walnuts
Preheat oven to 350º; convection if you have it.
In a large bowl, add the maple syrup, olive oil, rosemary, pepper, paprika and salt. Mix well. Add the nuts and toss until well coated.
Line a baking sheet with a silicone mat or parchment paper. Spread the nuts in an even layer. Roast for 10 minutes. Toss nuts, evenly redistribute, and roast for an additional 10-14 minutes.
IMMEDIATELY transfer the nuts to a sheet of parchment and spread out in an even layer, breaking up to prevent clusters from forming. Let cool.