Preheat your oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.

Make the garlic-paprika rub

In a medium bowl, combine the extra-virgin olive oil, minced garlic, paprika, smoked paprika, brown sugar (or maple syrup), kosher salt, black pepper, and cayenne (if using). Whisk or stir until the sugar dissolves and the mixture is well combined.

Coat the nuts

Add the 3 cups of mixed nuts to the bowl with the rub. Using a spatula or your hands, toss thoroughly until every nut is evenly coated. Scrape any remaining marinade from the bowl onto the nuts so the flavor is conserved.

Spread on baking sheet

Spread the coated nuts in a single, even layer on the prepared baking sheet. Avoid piling so they roast evenly.

Roast

Roast in the preheated oven for 12–18 minutes, stirring once or twice (at about 6–8 minutes and again halfway through if needed) to promote even browning and prevent burning. Start checking at 12 minutes — the nuts should be golden and fragrant. Total time depends on nut size and oven; do not leave unattended.

Finish and cool

Remove the baking sheet from the oven. Immediately sprinkle the lemon zest (if using) over the hot nuts and gently toss to distribute. Let the nuts cool on the baking sheet to room temperature — they will crisp up as they cool.

Adjust seasoning and store

Taste a few nuts and adjust seasoning if necessary (a pinch more salt or a light dusting of additional smoked paprika for more smoke). Once cooled, transfer to an airtight container. Store at room temperature for up to 2 weeks or refrigerate for up to 1 month.