Addictive snack alert: Easy homemade maple chili nuts you can’t stop eating

Ingredients:

• ¾ cup natural pecans
• ¾ cup natural almonds (blanched or with skins)
• 1 tsp sweet paprika
• ½ tsp ground chili or hot paprika
• ½ tsp garlic flakes
• 4 tbsp maple syrup
• 1 tsp Atlantic salt

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Sweet heat snack: Maple chili pecans and almonds

Instructions:

1. Preheat oven to 180 °C (356 °F).
2. In a medium bowl, combine all ingredients and mix well. If you prefer less heat, skip the chili/hot paprika.
3. Spread the coated pecans and almonds in a single layer on a baking tray lined with parchment paper.
4. Bake at 180 °C for 15–25 minutes, stirring occasionally to prevent burning.
5. The nuts are ready when they are nicely golden. Be careful not to burn them. If they stick together, separate them gently.
6. Let them cool completely at room temperature until they become crunchy, then transfer to a storage container and keep at room temperature.