Chestnut 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 mix 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. A touch of cumin rounds everything out and gives the whole mix a subtle, almost addictive warmth. For anyone navigating tree nut allergies that specifically exclude chestnuts, this recipe is a satisfying way to enjoy roasted nuts without any of the seasonal worry — walnuts and pecans are the stars here, full stop. The method is straightforward: toss, spread, roast, and let them crisp up as they cool on the pan. They make a brilliant addition to a cheese board, a cocktail hour spread, or an afternoon snack straight from the bowl.
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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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