Ingredients
2cupswhole almonds
2cupspecan halves,or walnut
1½cuppepitas,green pumpkin seeds
2tbspfresh rosemary,finely snipped or chopped, from 4 big sprigs, optional
2tbspmaple syrup
2tbspunsalted butter,melted
1½tspkosher salt
1tspvanilla extract
¼tspcayenne pepper,reduce or omit if sensitive to spice
Preparation
Preheat the oven to 325 degrees F.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t get stuck to the pan. Pour the almonds, pecans, and pepitas onto the pan and set it aside.
In a small bowl, combine the optional rosemary, maple syrup, melted butter, salt, vanilla, and cayenne. Gently whisk until blended.
Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan.
Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes.
Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps
Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.
