Breastfeeding Friendly Rosemary Walnut and Pecan Mix
Walnuts and pecans are two of the most nutrient-dense snacks you can reach for, and this warmly spiced, herb-flecked mix makes them genuinely hard to stop eating. Both nuts are rich in healthy fats and plant-based nutrients that support overall wellness during the postpartum period, making this a snack you can feel good about grabbing between feeds. Fresh rosemary, smoked paprika, and a touch of maple syrup come together in a way that feels almost fancy — but the whole thing comes together in one bowl and a single baking sheet. The low-and-slow roast at 325°F coaxes out deep, toasty flavor without burning the nuts, and that final cool-down on the pan is what gives them that satisfying crunch. A pinch of cayenne is totally optional, so you can dial the heat up or skip it entirely depending on your preference. Keep a jar of this on the counter and you'll have a wholesome, energy-sustaining snack ready whenever you need it most.
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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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