Oats Free Rosemary Walnut and Pecan Mix
Walnuts and pecans get a serious upgrade here, roasted low and slow until they're deeply fragrant and irresistibly crunchy. Fresh rosemary, smoked paprika, a whisper of maple syrup, and a kick of cayenne come together in a coating that hits every note — savory, smoky, a little sweet, and just enough heat. The whole thing comes together in one bowl and one baking sheet, which means minimal cleanup and maximum reward. For anyone navigating an oat-free lifestyle, packaged snack mixes can be a minefield of hidden grains and shared-facility warnings, but every single ingredient here is naturally free of that concern. The slow roast at 325°F is the secret to even toasting without burning, and that final rest on the pan lets the nuts crisp up perfectly as they cool. Serve them at a party, pack them for a road trip, or just keep a jar on the counter for snacking — they disappear fast either way.
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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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