Nutmeg Free Rosemary Walnut and Pecan Mix
Warm, 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 in olive oil with fresh rosemary, a touch of maple syrup, cumin, smoked paprika, and a hint of cayenne before hitting a low oven until golden and fragrant. The combination of savory, sweet, and earthy flavors is genuinely addictive — perfect for a cocktail hour spread, a charcuterie board, or just snacking straight from the bowl. Spice blends and seasoned nuts from the store often sneak in unexpected warming spices, so making your own means you control every single ingredient. The technique here is simple but effective: a moderate oven temperature and one stir halfway through keeps the nuts from scorching while letting the coating caramelize beautifully. They crisp up even more as they cool, so patience in those final few minutes really pays off. Make a batch ahead and store it in an airtight container — it holds up well and only seems to 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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