Low Sodium Rosemary Walnut and Pecan Mix

Total time25 min

Prep time5 min

Cook time15 min

Low Sodium Rosemary Walnut and Pecan Mix

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Ingredients

8 servings

1 ½ cups raw walnut halves
Diamond of California Walnuts Chopped - 8 Oz Diamond of California Shelled Walnuts, 16 oz Fisher Walnut Halves & Pieces Fisher Chef's Naturals Walnut Halves & Pieces Nature's Eats Shelled Walnuts
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1 ½ cups raw pecan halves
2 tbsp extra virgin olive oil
1 tbsp fresh rosemary, finely chopped
1 tsp maple syrup
½ tsp ground cumin
¼ tsp smoked paprika
¼ tsp cayenne pepper (optional)
¾ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

Instructions

1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the walnuts and pecans with the olive oil, rosemary, maple syrup, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Toss until every nut is evenly coated.

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