⅓ c real maple syrup
2 Tbsp grapeseed oil or 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. Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, add the maple syrup, olive oil, rosemary, pepper, paprika and salt. Mix well.
In a second smaller bowl, add the almonds and enough of the syrup mixture to coat the almonds. Spread the almonds on a baking sheet and cook for 3 minutes. This will give them the few extra minutes they need to become crunchy without risking burning the other nuts.
Add the pecans and walnuts to the large bowl, and toss until well coated.
Once the almonds have finished their head start, add the remaining nuts in an even layer. Roast for 10 minutes.
Toss nuts, evenly redistribute, and roast for an additional 10 minutes. You may need to go a little longer depending on the oven.
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.