In a non-stick skillet over medium-low heat, dry toast 1 cup of unsalted shelled pistachios and 1 cup of unsalted shelled cashew nuts lightly. Remove from heat, add 1/4 cup of maple syrup and 1/4 cup of marmalade, then return to medium heat and roast until the sugars crystallize. Sprinkle 1/2 tsp of salt and mix one last time. Let cool on a pan. Total time: 25m