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Smoky Paprika Maple Pecans and Almonds

Crisp oven-roasted pecans and almonds in a glossy maple glaze with smoky paprika, garlic and a gentle warmth from cayenne-style pepper flakes.

Smoky Paprika Maple Pecans and Almonds

Ingredients

  • ¾ cup chopped90 gPecanshalves
  • ½ cup whole60 gAlmondswhole
  • 2¼ tsp15 gMaple syrup
  • 1⅛ tsp5 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ¼ tsp1 gGarlic powder
  • ¼ tsp0.5 gCrushed red pepperfinely crushed
  • ¼ tsp1.5 gSalt

Steps

  1. Preheat the oven to 325°F (165°C) and line a sheet pan with parchment.
  2. In a medium bowl, whisk the maple syrup, olive oil, smoked paprika, garlic powder, red pepper flakes and salt into a glaze.
  3. Add the pecans and almonds to the bowl and toss until every nut is evenly coated with the glaze.
  4. Spread the nuts in a single layer on the sheet pan, scraping any leftover glaze over them.
  5. Roast for 15 to 18 minutes, stirring halfway, until the nuts are fragrant and the glaze is bubbling and deep amber; watch closely near the end so the pecans don't scorch.
  6. Let the nuts cool on the pan for about 15 minutes, until the glaze sets crisp, then break apart any clusters and serve or store airtight.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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