Pescatarian Rosemary Walnut and Pecan Mix
Warm, fragrant, and impossible to stop snacking on, this roasted nut mix is the kind of thing you make once and then find yourself making every single week. Walnuts and pecans get tossed with olive oil, fresh rosemary, a touch of maple syrup, and a smoky spice blend before hitting a low oven — the result is deeply savory with just a whisper of sweetness and a satisfying crunch. The smoked paprika and cumin do serious heavy lifting here, giving the nuts a complexity that tastes far more involved than the short ingredient list suggests. A pinch of cayenne is optional, but if you like a little heat creeping in at the end, don't skip it. This is a naturally plant-forward snack that fits seamlessly into a pescatarian lifestyle without any substitutions or workarounds — just real, whole ingredients doing exactly what they should. Let them cool fully on the pan before transferring, because that's when the coating sets and the crunch really locks in. Serve them at a party, pack them for a hike, or just keep a jar on the counter for whenever hunger strikes.
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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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