\u2153 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\u2019t have it)
1 tsp smoked paprika
1 tsp (rounded) kosher salt
1 heaping c almonds
1 heaping c pecans
1 heaping c walnuts<\/p>\n\n\n\n
Preheat oven to 350\u00ba; convection if you have it. Line a baking sheet with a silicone mat or parchment paper. <\/p>\n\n\n\n
In a large bowl, add the maple syrup, olive oil, rosemary, pepper, paprika and salt. Mix well. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
Add the pecans and walnuts to the large bowl, and toss until well coated. <\/p>\n\n\n\n
Once the almonds have finished their head start, add the remaining nuts in an even layer. Roast for 10 minutes. <\/p>\n\n\n\n
Toss nuts, evenly redistribute, and roast for an additional 10 minutes. You may need to go a little longer depending on the oven.<\/p>\n\n\n\n
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.<\/p>\n