Nitrate & Nitrite Free Rosemary Walnut and Pecan Mix
Snacking without compromise has never tasted this good. Raw walnuts and pecans get tossed with 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 a deeply savory, slightly sweet, perfectly crispy mix that feels way more elevated than anything you'd grab off a store shelf. Packaged nut mixes and seasoned snacks are notorious for hidden preservatives, so making your own from scratch means every single ingredient is exactly what you chose — nothing more. The maple syrup caramelizes just enough during roasting to give the nuts a subtle gloss and a hint of sweetness that balances the heat beautifully. Let them cool fully on the pan and they'll crisp up into an irresistible snack that works just as well on a charcuterie board as it does straight from the jar.
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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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