Emulsifier Free Rosemary Walnut and Pecan Mix
Snacking without emulsifiers is easier than you'd think when you start with whole, honest ingredients — and this herb-roasted nut mix is proof. Walnuts and pecans get tossed in extra virgin olive oil, fresh rosemary, a touch of maple syrup, and a warm blend of cumin, smoked paprika, and optional cayenne before hitting a low oven until golden and fragrant. Every single ingredient here is exactly what it says it is — no lecithins, no polysorbates, no hidden additives that sneak into so many packaged snack mixes. The olive oil acts as a clean, simple binder that lets the rosemary and spices cling beautifully to every nut without any processing aids required. A slow roast at 325°F coaxes out deep, toasty flavor while keeping things from burning, and that final rest on the pan lets them crisp up perfectly. The result is a savory-sweet, smoky, herby handful that feels genuinely indulgent — and it stores well in an airtight container, making it easy to have a clean snack ready whenever you need one.
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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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