Toast walnuts, pecans and almonds in a dry pan over medium heat for 3-5 minutes, or until fragrant and browning slightly. Stir/toss frequently to ensure they don't burn.

With the heat still on, quickly drizzle the maple syrup over the nuts and toss to coat evenly.

Sprinkle a few pinches of kosher salt, toss once more and take off the heat. Important: once the maple is drizzled and the nuts tossed, don't let them cook any longer (this way they'll stay gorgeous and shiny). They really only need a few seconds to cook off the excess maple.

Tip nuts immediately onto parchment paper (NOT wax paper) to cool for at least 10 minutes. Enjoy!