In a large pan on medium heat, add the rosemary and thyme. Toast until fragrant but not browned. Remove to a small bowl and add the paprika.
In the same pan, add the pecans, almonds and walnuts separately in batches and toast, constantly tossing, until fragrant and a taste test proves each batch to be tender. This should take anywhere from 5 to 10 minutes and will vary for each type of nut.
Pour the nuts into a large bowl and season with salt and a few grinds of black pepper. Sprinkle with the rosemary mixture, drizzle with the olive oil and toss.
Recipe courtesy of Sunny Anderson