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Preheat the oven to 250°F and line a baking sheet with parchment paper.
Add the butter and fresh ginger to a small skillet over low heat. Simmer until the ginger becomes lightly golden and very fragrant, about 2-3 minutes, and then turn off the heat. Remove the ginger and whisk in the maple syrup.
In a small bowl, mix together 1/2 teaspoon of the salt, the ground ginger, and the ground coriander.
In a large bowl, add the pecans, walnuts, pumpkin seeds, and sesame seeds. Pour in the butter and spice mixtures, and toss until everything is thoroughly coated.
Arrange the nuts and seeds in a single layer on the prepared baking sheet. Bake, tossing every 20 minutes until the nuts are lightly golden and toasted (but not too deep brown), for about 45 minutes to 1 hour.
Remove from the oven. While the mixture is still warm, sprinkle the top with the remaining 1/2 teaspoon of salt.
Allow the nuts to cool completely on the pan, and then store at room temperature in an airtight container for up to 3 weeks.