Low FODMAP Rosemary Walnut and Pecan Mix
Snacking can feel like a minefield when you're navigating a low-FODMAP lifestyle, but this roasted nut mix is a genuinely satisfying option that checks all the right boxes. Walnuts and pecans are both well-tolerated in reasonable portions, and every other ingredient here — olive oil, fresh rosemary, maple syrup, cumin, smoked paprika, and a pinch of cayenne — is free from the high-FODMAP culprits that typically sneak into seasoned snack mixes. The result is deeply savory, faintly smoky, and just barely sweet, with that piney hit of rosemary tying everything together beautifully. Roasting at a low 325°F lets the nuts toast slowly and evenly, so you get a satisfying crunch without any bitterness. The whole process is straightforward — toss, spread, roast, cool — and the nuts crisp up even further as they rest on the pan. Make a batch on Sunday and you'll have a grab-and-go snack ready all week, whether you're packing it for work or setting it out for guests.
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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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