Spiced Maple and Smoked Paprika Nut Mix

A crunchy spiced sugar crust that snaps when bitten. The richness of the nuts is balanced by a hit of chili and the depth of smoked paprika.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 746
• Protein: 15 g
• Carbs: 17 g
• Fat: 67 g

Ingredients

• 100 g Almond with skin ( whole )
• 100 g Walnut kernel ( halved )
• 100 g Hazelnut ( whole )
• 100 g Salted pecans ( whole )
• 3 tbsp Maple syrup
• 1 tbsp Sunflower oil
• 1 tsp Smoked paprika
• 1 pinch Cayenne pepper
• 1 pinch Gray sea salt

Instructions

1. Mixing

   In a mixing bowl, combine almonds, hazelnuts, walnuts, and pecans. Pour in the sunflower oil and maple syrup. Mix vigorously until every nut is glossy and well-coated.

2. Seasoning

   Sprinkle the smoked paprika, Cayenne pepper, and a pinch of grey sea salt. Stir again. The spices should adhere evenly to the syrup coating without clumping.

3. Roasting

   Spread the mix on a tray without overlapping. Roast at 170°C. When the aroma of toasted nuts fills the kitchen and the syrup bubbles, it's ready. Stir halfway through.

4. Cooling

   Let cool completely on the tray. This is when the sugar hardens and becomes brittle. The mix must be dry to the touch before serving.

Chef's tips

• Don't overcook: the sugar continues to brown for a few moments after leaving the oven.
• Waiting for complete cooling is key to achieving that signature crunch.
• If using pre-salted pecans, be very light with the extra sea salt.

Storage

Store in an airtight jar at room temperature for up to two weeks.