High Fructose Corn Syrup Free Rosemary Walnut and Pecan Mix
Roasted nuts seem simple, but so many store-bought versions are loaded with sweeteners, coatings, and syrups that have no business being in a snack mix. This version keeps things clean and honest — walnuts and pecans get tossed in olive oil, fresh rosemary, a touch of maple syrup, and a warm blend of cumin, smoked paprika, and optional cayenne before hitting a low oven until deeply fragrant and golden. The maple syrup brings just enough sweetness to balance the savory spices without tipping into candy territory, and because it's the only sweetener in the mix, you know exactly what you're eating. A slow roast at 325°F coaxes out the natural richness of both nuts while the rosemary turns almost crispy and aromatic. Once they cool on the pan, they develop a satisfying crunch that makes it genuinely hard to stop snacking. Keep a jar on the counter for grazing, toss them over a salad, or set them out for guests — they disappear fast either way.
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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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