Prepare a large, rimmed baking sheet with parchment paper. Set aside.

In a large non-stick pan, add pecans, cashews, pistachios, pepitas, almonds. Drizzle oil over top and toss to coat.

Turn pan on medium low, let sit to begin toasting. When you start to barely smell the nuts toasting, use a spatula to turn them often, keeping them moving so they don’t burn.

Sprinkle on the cinnamon, cardamom, ginger, nutmeg, cloves, Cayenne pepper, black pepper and rosemary. (If you like, reserve some chopped rosemary to throw in at the end.) Hold off on the salt until the end. Keep turning the mixture for about 5 minutes until you can smell the spices blooming. Again, don’t let the nuts burn.

Drizzle on the maple syrup and stir to coat. The mixture will sizzle. Turn vigorously, coating all of the nuts, but not creating pools of syrup.

Once everything is sizzling and coated, remove from heat. Pour all the nuts onto the baking sheet, spreading them out as much as possible.

While warm, sprinkle entire pan with kosher salt and flaky sea salt. Stir in raisins and candied ginger.

Once completely cooled, toss. Taste and add more salt and pepper if desired. Put in jars or serve.