Red Meat Allergy Friendly Rosemary Walnut and Pecan Mix
Snacking gets a serious upgrade when you slow-roast walnuts and pecans with fresh rosemary, warm spices, and a whisper of maple syrup. The combination of smoked paprika, cumin, and optional cayenne gives these nuts a deeply savory, subtly smoky flavor that keeps you reaching back into the bowl. Everything here is completely plant-based — nuts, olive oil, and pantry spices — so there's zero concern about hidden animal proteins or cross-contact with beef, lamb, or pork. That makes this an effortless, crowd-pleasing snack for anyone navigating a red meat allergy, whether they're hosting a party or just stocking the kitchen for the week. The maple syrup does something almost magical in the oven, helping the spice coating caramelize and cling to every craggy surface of the nuts. Let them cool fully on the pan and they'll crisp up beautifully — patience here is genuinely rewarded. Keep a jar on the counter and they'll disappear faster than you'd expect.
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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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