Preheat oven to 300°F (150°C) and line a large baking tray with a silicone baking mat or parchment paper.
Put the aquafaba into a mixing bowl and add the nuts. Stir to coat.
Sprinkle in all of the other ingredients (the two sugars, smoked paprika, cinnamon and salt) then stir again really well to coat the nuts in the mixture.
Pour everything out (including any liquidy bits) onto your prepared baking tray and spread out into a single layer.
Bake for 20 minutes then take them out, stir them about a bit and put them back for about another 20 minutes, until fragrantly toasty smelling, and the sugar coating is bubbling and caramelized. (The coating will continue to harden and dry once the nuts are out of the oven).
Remove from the oven and push the nuts apart a bit with a fork so they don't dry hard in a big clump then leave to cool and harden on the tray.
Once cool gently break any clumps up with your hands and store in tightly closed jars or other airtight containers.
NOTES
*Aquafaba is the liquid or brine from canned chickpeas. If you cook your own chickpeas from scratch then you can use the liquid you cooked them in instead of the aquafaba from a can. You will need to reduce it down a bit first, then cool it in the fridge until it is thick like canned aquafaba or raw egg white kind of texture.Storage - Make sure they are completely cool then store in an airtight container for up to 2 weeks. They will last longer than that but might get a little less crunchy.