Rice Free Rosemary Walnut and Pecan Mix
Warm, 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 in olive oil, fresh rosemary, maple syrup, and a blend of cumin, smoked paprika, and optional cayenne before hitting a low oven — the result is deeply fragrant, perfectly crisp, and impossible to stop eating. A touch of maple syrup balances the heat and earthiness without making things sweet, while the kosher salt ties every flavor together beautifully. Naturally free from grains of any kind, this recipe is a great reminder that some of the most satisfying snacks need nothing more than good nuts and a well-seasoned coating. It works just as well as a cocktail hour nibble as it does tucked into a small jar for gifting. Let them cool fully on the pan and they'll crisp up even more — patience here is genuinely rewarded.
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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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