Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside.
Place the mixed nuts in a large bowl. Drizzle with olive oil and toss well until all nuts are evenly coated. This helps the spices adhere and enhances their flavor.
Sprinkle the sea salt and smoked paprika over the nuts. Toss again to distribute the spices evenly, making sure each nut gets a touch of smoky flavor and seasoning.
Spread the seasoned nuts in a single layer on the prepared baking sheet. Avoid overcrowding for even roasting and crispiness.
Pop the tray into the oven and roast for about 10 minutes. During this time, the nuts will start to turn golden and fill the kitchen with a toasted aroma.
After 10 minutes, carefully stir the nuts with a spatula or spoon to promote even browning and prevent burning on one side. The nuts will begin to crackle as they toast further.
Continue roasting for another 5-7 minutes, keeping a close eye on them. When they are golden brown and smell deeply toasted, remove the tray from the oven.
Transfer the hot nuts to a cooling rack to cool completely. Spreading them out here helps maintain their crispness and prevents sogginess.
Once cooled, taste and adjust seasoning if needed with a little more salt. Serve immediately or store in an airtight container for up to a week. Enjoy the layered nutty and smoky crunch as a snack or topping!
