Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper and set aside.
Place the mixed nuts in a large bowl, then sprinkle with sea salt and smoked paprika. Toss well to coat the nuts evenly with the spices.
Drizzle honey or maple syrup over the spiced nuts, then stir thoroughly to ensure each piece is lightly glazed and coated with the sweet syrup.
Spread the coated nuts evenly on the parchment-lined baking sheet, creating a single layer for uniform roasting.
Roast in the oven for 12 to 15 minutes, stirring gently with a spatula halfway through to promote even browning and prevent burning.
Once the nuts are golden brown and fragrant with toasted aromas, remove from the oven and let cool for about 10 minutes on the baking sheet.
In a large bowl, combine the cooled roasted nuts with dried cranberries, toasted oats, and coconut flakes. Gently toss to mix everything evenly.
Transfer the mixture to an airtight container or jar. Let it sit for at least 30 minutes to allow flavors to meld and the texture to set.
Enjoy your warm, smoky roasted trail mix as a crunchy snack, or pack it to take along on hikes and lazy afternoons.
