Gelatin Free Rosemary Walnut and Pecan Mix
Warm, herbaceous, and just a little smoky, this roasted nut mix is the kind of snack that disappears faster than you'd expect. Walnuts and pecans get tossed in olive oil, fresh rosemary, maple syrup, and a blend of cumin, smoked paprika, and optional cayenne before hitting a low oven — the result is deeply fragrant and satisfyingly crunchy. Many packaged nut mixes and candied nuts rely on binding agents or coatings that can contain hidden animal-derived ingredients, so making your own from scratch is a genuinely smart move. Every single ingredient here is straightforward and plant-based, with no surprises lurking in the mix. The maple syrup adds just a whisper of sweetness that plays beautifully against the savory spices and piney rosemary. A single sheet pan and about 15 minutes of oven time is all it takes, and the nuts crisp up even more as they cool. Serve them at a party, pack them for a road trip, or just keep a jar on the counter for snacking — they're that versatile.
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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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