Cashew Free Rosemary Walnut and Pecan Mix
Roasted nuts seasoned with fresh herbs and warm spices are one of those snacks that disappear faster than you'd expect, and this walnut and pecan blend is no exception. The combination of earthy rosemary, smoky paprika, a whisper of maple syrup, and a kick of cayenne creates a deeply savory-sweet coating that clings to every crevice of the nuts as they roast. Many store-bought mixed nut blends include cashews, which can be a real headache for anyone avoiding them — here, walnuts and pecans take center stage with zero compromise on flavor or texture. A single layer on a parchment-lined sheet and one stir halfway through is all it takes to get that gorgeous, toasted depth without burning. The touch of maple syrup caramelizes just enough to give each nut a subtle gloss and a satisfying crunch once they cool. These are equally at home in a party bowl, scattered over a salad, or tucked into a jar as a thoughtful homemade gift.
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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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