Step 1

Preheat the oven to 250°F and line a baking sheet with parchment paper.

Step 2

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.

Step 3

In a small bowl, mix together 1/2 teaspoon of the salt, the ground ginger, and the ground coriander.

Step 4

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.

Step 5

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.

Step 6

Remove from the oven. While the mixture is still warm, sprinkle the top with the remaining 1/2 teaspoon of salt.

Step 7

Allow the nuts to cool completely on the pan, and then store at room temperature in an airtight container for up to 3 weeks.