Smoky Maple Roasted Pecans and Almonds

• 86
  1 cup raw pecans, halved

  Higher Power Raw Foods Sprouted Pecans86$9.40Buy from Higher Power Raw Foods
• 91
  1 cup raw almonds

  Almonds, Organic Sprouted91$13.75Buy from Lark Ellen Farm
• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 91
  1 tbsp pure maple syrup

  Vermont Maple Syrup91$8.95Buy from Boston General Store
• 80
  1 tsp smoked paprika

  Organic Paprika Smoked80$9.99Buy from Spicely Organics
• 89
  1/2 tsp chili powder

  Organic Chili Powder89$28.47Buy from Spicely Organics
• 1/2 tsp fine sea salt

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1. 1

   Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.

2. 2

   In a medium mixing bowl, whisk together the avocado oil, pure maple syrup, smoked paprika, chili powder, and fine sea salt until smoothly combined.

3. 3

   Add the raw pecans and raw almonds to the bowl, tossing thoroughly with a spatula for 1 minute until every nut is evenly coated with the spiced glaze.

4. 4

   Spread the nuts into a single, uncrowded layer on the prepared baking sheet so they toast evenly rather than steam.

5. 5

   Bake for 12 to 14 minutes at 325°F, stirring halfway through at the 6-minute mark, until the nuts are fragrant, deeply golden, and the glaze bubbles and dries slightly.

6. 6

   Remove the sheet from the oven and let the nuts cool completely on the tray for at least 5 minutes; the glaze will crisp up as the nuts reach room temperature.