Step 1

Preheat an oven to 300°F.

Step 2

Measure the nuts into a medium sized bowl and mix with a large spoon.

Step 3

Heat the olive oil in a small saucepan or small sauté pan over medium-low heat. Once warm add the chopped fresh rosemary and only cook for about a minute. Do not cook too long or the rosemary will burn.

Step 4

Pour the rosemary olive oil over the nuts (yes, use a spatula to get all the oil and rosemary out of the pan and onto the nuts) and stir to coat the nuts.

Step 5

In a separate small bowl, stir together the sugar, cumin, salt, black pepper, cayenne pepper and smoked paprika.

Step 6

Add the spice mixture to the nuts and stir to coat all the nuts.

Step 7

Pour the nuts onto a rimmed baking pan (again use a spatula and scrape the bowl to get all the oil and spices onto the nuts). Shake the pan until the nuts are in a single layer.

Step 8

Bake for 10 minutes. Toss the nuts with a spatula and then shake the pan again to make sure the nuts are in a single layer and bake for an additional 10 minutes.

Step 9

Remove from the oven and let cool completely.

Step 10

Store in an airtight container at room temperature for up to 4 days.