Ginger Free Rosemary Walnut and Pecan Mix
Roasted nuts are one of those snacks that feel effortlessly impressive, and this herb-and-spice blend is genuinely hard to stop eating. Walnuts and pecans get tossed in olive oil, fresh rosemary, a touch of maple syrup, and warm spices like cumin and smoked paprika before hitting a low oven until golden and fragrant. The result is a snack mix that's savory, slightly sweet, and just a little smoky — with an optional pinch of cayenne if you want a gentle kick. Many store-bought spiced nut mixes sneak in ginger as a background note, so making your own means you control every single ingredient in the bowl. The technique is simple: one bowl, one baking sheet, and about fifteen minutes in the oven. Letting them cool on the pan is the key step — they crisp up beautifully as they rest, so resist the urge to dig in immediately. These are perfect for entertaining, gifting, or just keeping on the counter for whenever a craving strikes.
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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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