Honey Free Rosemary Walnut and Pecan Mix
Roasted nuts seasoned with fresh rosemary, warm spices, and a touch of maple syrup make for one of the most irresistible snacks you can pull together with a single baking sheet. The combination of walnuts and pecans brings a satisfying mix of textures — buttery richness from the pecans, a slightly earthier bite from the walnuts — all brought together with olive oil and a spice blend that hits sweet, smoky, and just a little bit spicy. Many roasted nut mixes on store shelves rely on honey as a binder or sweetener, which makes them off-limits for anyone avoiding it, but maple syrup steps in here and does the job beautifully without any compromise on flavor or that gorgeous caramelized coating. The smoked paprika and cumin add real depth, while the optional cayenne gives you a gentle kick that keeps you reaching back into the bowl. Roasting low and slow at 325°F means the nuts toast evenly without burning, and that final cool-down on the pan is what gives them their satisfying crunch. These are equally at home on a cheese board, tucked into a salad, or eaten straight from the container as an afternoon snack.
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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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