Mushroom Free Rosemary Walnut and Pecan Mix
Savory, herby, and just a little smoky, this roasted nut mix is the kind of snack that disappears faster than you expect. Walnuts and pecans get tossed with fresh rosemary, smoked paprika, cumin, and a touch of maple syrup before hitting a 325°F oven, and the result is deeply fragrant with a satisfying crunch. The maple syrup adds the faintest hint of sweetness that plays beautifully against the heat from cayenne and the earthiness of the spices. For anyone navigating a mushroom-free lifestyle, packaged snack mixes can be a minefield of hidden savory seasonings and mystery flavor blends — this one keeps every ingredient completely transparent and straightforward. A single baking sheet and about 15 minutes of oven time is all it takes, and the nuts crisp up even more as they cool. Keep a batch in an airtight container and you've got a ready-made snack, a cocktail hour crowd-pleaser, or a crunchy topping for salads all week long.
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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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