INGREDIENTS:
1 cup whole raw cashews
1 cup whole raw pecans
1 cup raw Marcooa almonds
2 Tbsp vegetable oil
1 Tbsp maple syrup
1 Tbsp turbinado sugar
½ tsp salt
¼ tsp cinnamon
¼ tsp cayenne pepper
¾ tsp black pepper
½ tsp mushroom powder
1 tsp minced rosemary

TO MAKE:
Preheat oven to 350F and line a half-sheet pan with parchment paper.

Place all the ingredients in a bowl and toss until the nuts are completely covered. Add salt to taste.

Spread the mixed nuts on the sheet pan and roast in the oven for 15 min or until the nuts turn golden brown.

Let the nuts cool completely. You can store them in an airtight container for up to two weeks.