Pistachio Free Rosemary Walnut and Pecan Mix
Savory, 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 with fresh rosemary, smoked paprika, cumin, and a touch of maple syrup before hitting a low oven, and the result is deeply fragrant with a satisfying crunch. The maple syrup adds just enough sweetness to balance the heat from the optional cayenne, making every handful genuinely addictive. For anyone navigating a pistachio allergy or sensitivity, store-bought mixed nut blends can be a minefield — shared processing lines and mystery "mixed nut" bags make it hard to feel confident. Making your own means you control exactly what goes in, and this recipe keeps things beautifully simple with just two nuts and a handful of pantry spices. A quick roast at 325°F lets the flavors develop without burning, and the nuts crisp up even more as they cool on the pan. Keep a jar on the counter for snacking, or scatter them over a salad for an instant upgrade.
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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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