1 cup untoasted walnut halves
1 cup untoasted pecan halves
1 cup unsalted almonds
1 cup unsalted cashews (or some combination of 4 cups of nuts/pepitas)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
1/3-1/2 cup maple syrup
1/4 cup water
1 tablespoon butter
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and lightly coat with high heat oil (walnut oil, almond oil, expeller pressed sunflower oil).
Combine nuts in a large bowl. Add salt, black pepper, cumin, and cayenne pepper and toss to coat. Heat syrup, water, and butter in a small saucepan over medium heat until the butter ismelted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
Transfer nuts to the prepared baking sheet and spread into a single layer. Bake nuts inthe preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes.
Allow nuts to cool for about 5 minutes. Using a spatula, remove nuts from parchment and further cool on a dish before placing in a bowl to serve.