Almond Free Rosemary Walnut and Pecan Mix
Roasted nuts seasoned with fresh herbs and warm spices are one of those snacks that disappear faster than you'd expect, and this walnut and pecan mix is no exception. Walnuts and pecans are the stars here — no almonds in sight — making this a genuinely safe and satisfying option for anyone navigating tree nut sensitivities that specifically involve almonds. A drizzle of olive oil and maple syrup helps the rosemary, cumin, smoked paprika, and optional cayenne cling to every single nut, building layers of savory, smoky, and subtly sweet flavor in one easy toss. Roasting low and slow at 325°F coaxes out the natural richness of both nuts without burning the delicate herbs, and that final crisp as they cool on the pan is deeply satisfying. The whole process is straightforward and done in under 20 minutes of oven time, which makes it perfect for last-minute entertaining or stocking a snack bowl for the week. Serve them warm alongside drinks, pack them into small bags for on-the-go snacking, or scatter them over a salad for a serious upgrade — they're versatile enough to earn a permanent spot in your rotation.
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Learn more →Ingredients
8 servings
- 1 ½ cups raw walnut halves
- 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
- 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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