Brazil Nut Free Rosemary Walnut and Pecan Mix
Savory, herby, and just a little smoky, this roasted nut mix is the kind of snack that disappears faster than you expect. Walnuts and pecans get tossed in olive oil, fresh rosemary, maple syrup, and a warm blend of cumin, smoked paprika, and optional cayenne before hitting a low oven — the result is deeply fragrant, perfectly crispy, and impossible to stop eating. For anyone navigating tree nut sensitivities around brazil nuts specifically, this mix is a great option because the ingredient list is completely transparent and entirely within your control. No mystery blends, no bulk-bin cross-contact worries — just two clearly labeled nuts and a handful of pantry staples. The touch of maple syrup balances the heat and earthiness beautifully without making things sweet, and the rosemary gives it an almost gourmet quality that feels way fancier than the effort involved. These are equally at home on a charcuterie board, tucked into a trail mix, or eaten straight from the bowl while pretending you're saving them for guests.
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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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