Pregnancy Friendly Rosemary Walnut and Pecan Mix
Walnuts and pecans are two of the most nutrient-dense snacks you can reach for, packed with healthy fats, protein, and minerals that support a growing baby. This roasted nut mix brings them together with fragrant fresh rosemary, a touch of maple syrup, and warm spices like cumin and smoked paprika for a snack that feels indulgent but is genuinely nourishing. The cayenne is completely optional, which makes it easy to dial back the heat if your palate is running more sensitive than usual. Everything gets tossed in extra virgin olive oil and roasted low and slow at 325°F, so the nuts toast evenly without burning off any of their good stuff. Store-bought seasoned nuts can hide a surprising number of additives and preservatives, but this recipe uses nothing you wouldn't recognize on a label. A single batch cools into perfectly crisp, savory-sweet clusters that are just as good straight from the bowl as they are scattered over a salad or yogurt. Keep a jar on the counter and you've got a genuinely satisfying snack ready whenever hunger strikes between meals.
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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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