Artificial Flavors Free Rosemary Walnut and Pecan Mix
Packaged snack mixes are notorious for sneaking in "natural and artificial flavors" that are vague at best and concerning at worst — this homemade version keeps every single ingredient completely transparent. Walnuts and pecans get tossed in extra virgin olive oil, fresh rosemary, a touch of maple syrup, and a warm blend of cumin, smoked paprika, and optional cayenne before heading into a low-and-slow oven roast. The result is deeply savory, faintly sweet, and just herby enough to feel a little fancy without any mystery additives doing the heavy lifting. Roasting at 325°F lets the nuts toast gently and evenly, and that brief rest on the baking sheet means they crisp up beautifully as they cool. The aroma alone — rosemary mingling with toasted nuts and warm spice — is enough to clear a room in the best possible way. Keep a jar on the counter for snacking, or scatter them over a salad or cheese board when you want something that looks effortlessly impressive.
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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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