Paraben Free Rosemary Walnut and Pecan Mix
Snacking gets a serious upgrade when you slow-roast walnuts and pecans with fresh rosemary, a whisper of maple syrup, and a warm blend of cumin, smoked paprika, and optional cayenne. The result is deeply savory with just a hint of sweetness — the kind of snack that disappears fast at a party or makes a solo movie night feel genuinely indulgent. Every ingredient here is whole and recognizable, which matters when you're trying to avoid the synthetic preservatives and chemical additives that sneak into so many packaged nut mixes on store shelves. Extra virgin olive oil does the coating work beautifully, helping the spices and rosemary cling to every crevice of the nuts as they roast. The low-and-slow oven temperature is key — it coaxes out a deep, toasty flavor without burning, and the nuts continue to crisp as they cool on the pan. Once they're fully cooled, they store well in an airtight container, so you can make a batch ahead and have a clean, additive-free snack ready whenever you need it.
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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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