Pork Free Rosemary Walnut and Pecan Mix
Walnuts and pecans get a serious upgrade here, tossed in olive oil, fresh rosemary, maple syrup, and a warm blend of cumin, smoked paprika, and optional cayenne before hitting a low oven until deeply fragrant and perfectly crisp. The combination of savory, smoky, and just-barely-sweet is genuinely addictive — the kind of snack that disappears faster than you'd expect. Every single ingredient in this mix is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved. It's a clean, straightforward recipe that delivers big flavor without any compromise. The slow roast at 325°F is the real secret — it coaxes out the natural oils in the nuts and lets the rosemary bloom without burning. These are equally at home in a bowl at a party, scattered over a salad, or packed into a jar as a thoughtful homemade gift.
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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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