Cinnamon Free Rosemary Walnut and Pecan Mix
Roasted nuts seem simple, but the right combination of herbs, spice, and a touch of sweetness can turn a humble snack into something genuinely addictive. Here, walnuts and pecans get tossed in olive oil, fresh rosemary, maple syrup, smoked paprika, and cumin before hitting a low oven — the result is deeply savory, faintly smoky, and just barely sweet. For anyone navigating a sensitivity to cinnamon, store-bought spiced nut mixes are often a minefield, since that warm spice tends to sneak into nearly every blend on the shelf. This recipe keeps things completely clear of it while still delivering serious depth of flavor through its carefully chosen seasonings. The optional cayenne adds a gentle kick if you want a little heat, and the fresh rosemary brings an herby brightness that makes the whole thing feel a bit elevated. They crisp up beautifully as they cool, making them just as good for a party spread as they are for snacking straight from the container.
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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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