Fish Free Rosemary Walnut and Pecan Mix
Warm, fragrant, and impossible to stop eating, this roasted nut mix is the kind of snack that disappears fast at any gathering. Walnuts and pecans get tossed with olive oil, fresh rosemary, a touch of maple syrup, and a smoky spice blend before hitting a low oven — the result is deeply savory with just a whisper of sweetness and heat. Every ingredient here is straightforward and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact that can sneak into packaged snack mixes from the store. The smoked paprika and cumin give it a real depth of flavor, while the optional cayenne adds a gentle kick for anyone who likes a little extra warmth. Roasting low and slow is the move — it coaxes out the natural oils in the nuts and lets the rosemary bloom into something almost buttery and aromatic. Let them cool fully on the pan and they'll crisp up beautifully, making them just as good for a party bowl as they are tucked into a small jar for gifting.
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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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