Gut Friendly Rosemary Walnut and Pecan Mix
Walnuts and pecans are two of the most gut-supportive nuts you can reach for, packed with fiber and healthy fats that feed beneficial bacteria and keep digestion humming along. Tossed in extra virgin olive oil — another gut-friendly staple — and brightened with fresh rosemary, warm cumin, and a whisper of smoked paprika, these roasted nuts hit every savory note without a single processed ingredient in sight. The touch of maple syrup caramelizes just enough in the oven to give each nut a subtle, almost candied edge that makes it genuinely hard to stop snacking. Roasting low and slow at 325°F keeps the delicate oils in the nuts intact, so you're preserving the nutritional goodness rather than burning it off. Everything comes together in one bowl and one baking sheet, which means less cleanup and more time enjoying the result. Keep a jar on the counter for snacking, toss a handful over a salad, or serve them alongside a cheese board — they disappear fast no matter how you use them.
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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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