Citric Acid Free Rosemary Walnut and Pecan Mix
Roasted nuts seem like a simple snack, but so many store-bought versions sneak in citric acid as a preservative or flavor enhancer, making them off-limits for anyone avoiding it. This homemade mix sidesteps that problem entirely, relying on nothing but whole, clean ingredients you can verify yourself. Walnuts and pecans get tossed in olive oil, fresh rosemary, a touch of maple syrup, and a warming blend of cumin, smoked paprika, and optional cayenne before hitting a low oven until golden and fragrant. The maple syrup adds just enough sweetness to balance the savory herbs and spice without any acidic additives in sight. Letting them cool on the pan is the secret to that satisfying crunch — they crisp up beautifully as they come to room temperature. These are the kind of nuts you set out for guests and then quietly eat half of before anyone arrives.
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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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