Carrageenan Free Rosemary Walnut and Pecan Mix
Warm, herby, and just a little smoky, this roasted nut mix is the kind of snack that disappears faster than you'd expect. Walnuts and pecans get tossed in extra virgin olive oil with fresh rosemary, maple syrup, smoked paprika, and a hint of cumin before hitting a low oven until deeply fragrant and perfectly crisp. The touch of maple syrup gives each nut a subtle caramelized coating that plays beautifully against the savory spices — and if you like a little heat, a pinch of cayenne takes it somewhere even better. Carrageenan, a common additive used as a thickener or stabilizer, tends to sneak into packaged snack mixes and flavored nuts in ways that are easy to miss on a label. Making your own means every single ingredient is visible and intentional — no fillers, no stabilizers, nothing you didn't put in the bowl yourself. This recipe keeps things refreshingly clean: real nuts, real herbs, real oil, and a short list of pantry spices. The whole process is straightforward enough for a weeknight but impressive enough to set out at a gathering. Once cooled, the nuts crisp up beautifully and store well in an airtight container, making them just as good the next day.
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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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