Eggless Rosemary Walnut and Pecan Mix
Roasted nuts are one of those snacks that feel effortlessly impressive, and this herb-and-spice blend delivers serious flavor with minimal effort. Walnuts and pecans get tossed in olive oil, fresh rosemary, maple syrup, and a warm lineup 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 and smoky notes without making things cloying. Many packaged nut mixes rely on egg whites as a coating to help spices cling — this recipe skips that entirely, using olive oil to achieve the same beautifully seasoned, crispy result. A single stir halfway through roasting ensures even color, and the nuts crisp up further as they cool, so patience pays off. Serve them at a party, pack them for a road trip, or just keep a jar on the counter for snacking — they disappear fast either way.
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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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