Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
In a small pot over medium-high heat on the stove, mix maple syrup with water and spices until it thickens, about 3 to 5 minutes.
Add in the nuts, tossing to coat.
Spread nuts out in an even layer on the prepared baking sheet and roast for 20 minutes, stirring halfway through cooking time.
Remove and let cool 10 minutes prior to eating.
Store in an airtight container for up to 2 weeks in the pantry.
Variation: Combine almonds, walnuts, and pepitas in a large slow cooker. Stir in maple syrup, vegetable oil and spices (pumpkin pie, cinnamon and salt). Set slow cooker on HIGH. Cook for 1 hour with lid removed, stirring every 20 minutes. At 1-hour change setting to LOW and cook remaining 1 hour, stirring every 20 minutes. Remove nuts from slow cooker and allow cool for 1-hour on parchment paper. Store in an airtight container for up to 2 weeks in the pantry.