Fructose Free Rosemary Walnut and Pecan Mix
Roasted nuts are one of those snacks that feel indulgent but come together with almost no effort, and this savory-herby mix is genuinely hard to stop eating. Walnuts and pecans get tossed with olive oil, fresh rosemary, smoked paprika, cumin, and just a touch of maple syrup before hitting a low oven — the result is deeply fragrant, crispy, and layered with warm spice. For anyone managing fructose intake, nuts are a naturally safe and satisfying option, and the tiny amount of maple syrup here keeps the sweetness minimal while still helping everything caramelize beautifully. The low roasting temperature at 325°F is key — it coaxes out the oils in the nuts slowly, giving you that toasty depth without burning the delicate rosemary. A pinch of cayenne is optional but highly recommended if you want a little heat creeping in at the finish. These are equally at home on a charcuterie board, tucked into a small bowl for a cocktail hour, or grabbed by the handful straight from the container. Make a batch on the weekend and you'll have a genuinely craveable snack ready to go all week long.
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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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