Preheat an oven to 300°F.
Measure the nuts into a medium sized bowl and mix with a large spoon.
Heat the olive oil in a small saucepan or small sauté pan over medium-low heat. Once warm add the chopped fresh rosemary and only cook for about a minute. Do not cook too long or the rosemary will burn.
Pour the rosemary olive oil over the nuts (yes, use a spatula to get all the oil and rosemary out of the pan and onto the nuts) and stir to coat the nuts.
In a separate small bowl, stir together the sugar, cumin, salt, black pepper, cayenne pepper and smoked paprika.
Add the spice mixture to the nuts and stir to coat all the nuts.
Pour the nuts onto a rimmed baking pan (again use a spatula and scrape the bowl to get all the oil and spices onto the nuts). Shake the pan until the nuts are in a single layer.
Bake for 10 minutes. Toss the nuts with a spatula and then shake the pan again to make sure the nuts are in a single layer and bake for an additional 10 minutes.
Remove from the oven and let cool completely.
Store in an airtight container at room temperature for up to 4 days.