Macadamia 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'd expect, and this walnut and pecan blend is no exception. The combination of earthy rosemary, smoky paprika, cumin, and a touch of maple syrup creates a deeply savory-sweet coating that clings to every nut after a quick trip through the oven. A hint of cayenne is optional, but even a small amount adds a slow, satisfying heat that keeps you reaching back into the bowl. One of the best things about making your own roasted nut mix is knowing exactly what went into it — no mystery oils, no surprise ingredients, just a short list of pantry staples you can trust. The technique is simple: toss, spread, roast, and let them crisp up as they cool on the pan. These are equally at home on a charcuterie board, tucked into a holiday gift bag, or just sitting on the counter as a weeknight snack. Once you smell them coming out of the oven, you'll understand why store-bought versions never quite measure up.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!