Beef Free Rosemary Walnut and Pecan Mix
Walnuts and pecans get a serious upgrade here, tossed in olive oil, fresh rosemary, a touch of maple syrup, and a warm blend of cumin, smoked paprika, and optional cayenne before hitting a low oven until golden and fragrant. The result is a snack mix that's savory, slightly sweet, and just a little smoky — the kind of thing that disappears fast at a party or on a cheese board. Since every single ingredient here comes straight from the plant world, there's no need to scan labels or second-guess anything. The slow roast at 325°F is the real secret, giving the nuts time to toast deeply without burning, and that final crisp as they cool on the pan is genuinely satisfying. A pinch of cayenne is optional, but if you like a little heat creeping in at the end, don't skip it. These store beautifully in an airtight container, so making a double batch is always a smart move.
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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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