1/4 cup olive oil
1/4 cup honey
1/2 cup maple syrup
1 1/2 tablespoons sea salt
4 tablespoons rosemary leaves, ground in a processor
2 teaspoons crushed red pepper flakes
2 teaspoons smoked paprika
1 1/2 cups pecans
1 1/2 cups blanched almonds
1 1/2 cups walnuts
1 cup sesame seeds
1 cup raw pumpkin seeds, shelled
Cover a large rimmed cookie sheet or roasting pan with parchment paper.
Preheat oven to 325 degrees. If you want a spicier flavor, add additional red pepper. Adjust the seasonings to your taste. In a large mixing bowl combine the olive oil, honey, maple syrup, salt, rosemary, red pepper, and paprika. Stir well. Toss in the nuts and seeds. Make sure they are coated well. Bake for 25-30 minutes. Stir at least once while in the oven to make sure the mixture is baking evenly. Store in an airtight container.
Note: I use a coffee grinder exclusively for herbs. This is a great way to grind herbs like rosemary. Combining the rosemary and the pepper with a fine powdery texture balances the flavor throughout the mixture, instead of getting an intense bite of red pepper or rosemary.