Mustard Free Rosemary Walnut and Pecan Mix
Roasted nuts seem simple, but so many store-bought snack mixes sneak in unexpected seasonings — and mustard seed or mustard powder shows up more often than you'd think. This version keeps things clean and completely transparent, built from a short list of whole, recognizable ingredients you can trust. Walnuts and pecans get tossed in olive oil, fresh rosemary, a touch of maple syrup, and a warm blend of cumin, smoked paprika, and optional cayenne before hitting a low oven until golden and fragrant. The result is deeply savory with just a whisper of sweetness and a slow, building heat that makes it nearly impossible to stop snacking. A single stir halfway through roasting is all the attention they need, and they crisp up beautifully as they cool on the pan. Pile them into a bowl for a party, pack them into an airtight container for the week, or scatter them over a salad — they hold up well and only get better as the rosemary settles in.
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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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