Total time to make: 25 minutes
Prep: 10 minutes
Cook: 15 minutes
Yield: 6 servings (1/3 cup per serving)
1/2 cup raw pecans
1/2 cup raw almonds
1/3 cup raw pistachios
1/3 cup raw cashews
1/3 cup raw pumpkin seeds
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/8 teaspoon cayenne (or more to taste)
1/2 teaspoon dried rosemary or 1/4 tsp fresh rosemary, finely chopped
1/4 teaspoon salt
Nonstick cooking spray or parchment paper
Preheat oven to 325 degrees F.
Combine nuts and seeds in a medium-sized bowl. Add the maple syrup, spices and salt and toss to combine. Spray a baking sheet with cooking spray or cover sheet with parchment paper, then transfer coated nuts to baking sheet. Spread evenly in 1 layer. Bake 12 to 18 minutes, stirring once, until nuts are fragrant and lightly toasted. Keep close watch during the last 5 minutes to prevent overcooking/burning.
Starting with raw nuts (I found mine at Trader Joe's) allows you to toast them yourself. The maple syrup allows the spices cling to the nuts as well as give it a little sheen after cooking. Add dried cherries or apricots for a sweeter mix.
Serve with Chocolate Cinnachip Scones cut into thirds before cooking and add a luscious red wine like a Malbec or Merlot.