Hazelnut Free Rosemary Walnut and Pecan Mix
Roasted nuts seasoned with fresh herbs and warm spices are one of those snacks that disappear faster than you can make them, and this walnut and pecan mix is no exception. A drizzle of olive oil and maple syrup brings everything together, while rosemary, cumin, smoked paprika, and a hint of cayenne create a savory-sweet depth that feels genuinely addictive. The ingredient list is clean and straightforward — walnuts, pecans, and pantry spices — so there's no guesswork about what's actually in your bowl. For anyone navigating hazelnut sensitivities, mixed nut blends at the store can be a minefield, with hazelnuts tucked into nearly every bag or processed on shared equipment. Making your own means you control every single ingredient from start to finish. The oven does most of the work, and that low-and-slow roast at 325°F coaxes out a deep, toasty crunch that no store-bought bag can match. These are perfect for entertaining, gifting, or honestly just keeping on the counter and snacking on all week.
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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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