Makes 2 cups
- 2 cups shelled raw unsalted nuts (cashews, hazelnuts, walnuts, pistachios, etc.)
- 1/4 cup pure maple syrup
- Optional spice mixture: 1/4 teaspoon each cumin, sweet paprika and sea salt, mixed together in a small bowl.
Place a porcelain dinner plate in the freezer to chill, while preheating the oven to 315°F. In a medium bowl, mix together nuts and maple syrup to coat. Spread nuts in a single layer on a baking sheet and bake for 10–18 minutes, depending on the type of nuts used, or until the nuts are lightly toasted.
Remove the baking sheet from the oven and place nuts onto a chilled plate. If desired, sprinkle with spice mixture. Cool. Store in an airtight container in your pantry where, depending on humidity, they will keep two to three weeks.