Coconut 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 expect, and this savory-sweet mix is no exception. Walnuts and pecans get tossed in olive oil, fresh rosemary, smoked paprika, cumin, and a touch of maple syrup before hitting a low oven — the result is deeply fragrant, perfectly crisp, and just a little addictive. A pinch of cayenne is optional, but it adds a subtle heat that plays beautifully against the earthy rosemary and the natural richness of the nuts. Many store-bought seasoned nut mixes sneak in unexpected oils or flavorings, so making your own means you know exactly what's in the bowl. The technique is straightforward — one bowl, one baking sheet, and a single stir halfway through — and the nuts crisp up even more as they cool, so patience pays off. These are equally at home on a charcuterie board, tucked into a holiday gift bag, or just grabbed by the handful 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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