Name: Smoky Chipotle Rosemary Nuts
Ingredients: 6 cups mixed, raw, unsalted nuts (I used cashews, walnuts and almonds); 2 tbsp olive oil; 3 tbsp maple syrup; 2 tbsp tamari or soy sauce; 3 tbsp minced fresh rosemary; 1 tbsp coconut sugar or dark brown sugar; 2 tsp smoked paprika; 2 tsp ground chipotle; 1 tsp flaked or coarse salt, plus more to taste

I used walnuts, almonds and cashews for a variety of texture and taste, but use your favorites. And as if the taste wasn't enough, the health benefits from the nuts (heart-healthy omega-3s, protein,

6 cups mixed, raw, unsalted nuts (I used cashews, walnuts and almonds)

2 tbsp olive oil

3 tbsp maple syrup

2 tbsp tamari or soy sauce

3 tbsp minced fresh rosemary

1 tbsp coconut sugar or dark brown sugar

2 tsp smoked paprika

2 tsp ground chipotle

1 tsp flaked or coarse salt, plus more to taste

Preheat oven to 300ºF. Line a baking tray with parchment paper. In a large bowl, toss nuts together. Whisk together oil, syrup, rosemary, sugar, paprika, chipotle and salt. Pour mixture over nuts and stir to combine.

Spread nuts in a single layer on the baking sheet. Bake until nuts start to brown and become aromatic, about 10 minutes. Remove tray from oven. Stir nuts and return tray to oven for another 10 minutes. Watch carefully when nuts have started to brown as they can go from golden brown to burnt fairly quickly. Remove nuts from oven and let cool before serving. Store in a sealed container.