Dairy Free Rosemary Walnut and Pecan Mix
Herb-roasted nuts are one of those snacks that disappear faster than you'd expect, and this savory-sweet mix is no exception. Walnuts and pecans get tossed in olive oil, fresh rosemary, maple syrup, and a warm blend of cumin, smoked paprika, and optional cayenne before hitting a low oven — the result is deeply fragrant, perfectly crispy, and just a little addictive. The maple syrup adds a subtle sweetness that balances the heat and smoke without making things cloying, while the rosemary keeps everything grounded and earthy. One of the best things about this recipe is that it's naturally free of any dairy — no butter, no ghee, just good olive oil doing all the work. That makes it an easy, crowd-pleasing option for parties, gifting, or everyday snacking without having to scan labels or worry about hidden ingredients. A single baking sheet and one bowl are all you need, and the hardest part is waiting for them to cool before diving in.
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!