Preheat your oven to 350°F and line a baking sheet with parchment.
Place the nuts in a mixing bowl and add the maple syrup, chili crisp, and salt. Stir well to coat.
Spread the nuts in an even layer on the parchment paper-lined sheet pan.
Bake for 10 minutes, tossing halfway through.
Remove the nuts from the oven and, using tongs, transfer them to another sheet pan lined with parchment paper, spreading them out in an even layer. (This removes the nuts from any remaining liquid on the sheet pan, ensuring they don't stick together.)
Once the nuts have cooled for a minute or two, pour them into a clean mixing bowl with a lid.
Give the bowl a few shakes every couple of minutes until fully cooled, and the nuts do not stick together. *Remove the lid between shakes so the heat is not trapped in the bowl.
Put the nuts in a serving bowl and enjoy!
