Lactose Free Rosemary Walnut and Pecan Mix
Roasted nuts done right are one of those snacks that disappear faster than you'd expect, and this savory-sweet blend is absolutely no exception. Walnuts and pecans get tossed in extra virgin olive oil, fresh rosemary, a touch of maple syrup, and a warm spice lineup that includes cumin, smoked paprika, and optional cayenne — the result is deeply fragrant, a little smoky, and just the right amount of addictive. Every ingredient here is naturally free of dairy, so there's no need to scrutinize labels or swap anything out; it just works as written. The low-and-slow roast at 325°F coaxes out the best of each nut without scorching, and that brief rest on the pan lets them crisp up beautifully before you even reach for a handful. These are equally at home in a party bowl, scattered over a salad, or tucked into a small jar as a thoughtful homemade gift. Keep a batch in an airtight container and you've got a genuinely satisfying snack ready whenever the craving hits.
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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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