Celery Free Rosemary Walnut and Pecan Mix
Warm, herb-scented, 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 olive oil, fresh rosemary, maple syrup, and a 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. A touch of maple syrup ties the savory spices together with just enough sweetness to keep things interesting. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden fillers or aromatic vegetables that can sneak into store-bought seasoned nuts. The slow roast at 325°F is the real secret — it coaxes out the natural oils in the nuts without burning them, and they crisp up even more as they cool on the pan. Make a batch for a party spread, a charcuterie board, or just to have something genuinely satisfying within arm's reach all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!