Ingredients:

  • 2 cups (280g) unsalted mixed nuts (almonds, cashews, walnuts, and pecans)
  • ½ cup (80g) raw peanuts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) maple syrup
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) cayenne pepper
  • ½ tsp (3g) garlic powder
  • ¼ tsp (1.5g) fine sea salt

Instructions:

  1. In a small bowl, whisk together the olive oil, maple syrup, smoked paprika, cayenne, garlic powder, and salt until the mixture forms a smooth, reddish-brown paste.
  2. Transfer the mixed nuts and raw peanuts to a large bowl. Pour the spicy binder over the nuts and toss using a spatula until every nut is evenly coated and mahogany-colored.
  3. Spread the nuts in a single layer on a parchment-lined baking sheet.
  4. Bake at 325°F (163°C) for 12–15 minutes, stirring the nuts halfway through the cooking time.
  5. Remove from the oven when the nuts smell intensely toasted and the coating appears set and matte.