Maple & Rosemary Spiced Nuts

This recipe should make for a week’s worth of nibbling, but let’s just say that you might want to double it.

1 cup cashews

3/4 cup almonds

3/4 cup walnuts

1 tbsp coconut oil, melted

2 tbsp maple syrup

1 1/2 tbsp chopped rosemary

1/4 tsp smoked hot paprika

2 tsp cinnamon

1 tsp salt

Preheat your oven to 350˚F, and line a baking sheet with parchment paper.

While the oven heats, combine all the ingredients in a large bowl, and toss them to coat. Spread the nuts in an even layer on the prepared baking sheet, and pop them in the preheated oven for 15 minutes, mixing them once at the halfway mark. Pack the cooled nuts in an airtight container, and store in the pantry for up to 3 weeks.