Warm, fragrant, and impossible to stop snacking on, this herb-roasted nut mix is the kind of thing you bring to a party and everyone immediately asks for the recipe. Walnuts and pecans get tossed in olive oil, fresh rosemary, a touch of maple syrup, and a smoky spice blend before hitting the oven — the result is deeply savory with just a whisper of sweetness and heat. For anyone navigating grain sensitivities, packaged snack mixes can be a minefield of hidden fillers and cross-contamination risks, but every single ingredient here is naturally free of rye and other grains. The whole process is straightforward: coat, spread, roast, and try not to eat them all before they've fully cooled. That optional cayenne adds a slow, pleasant kick if you like a little fire, while the smoked paprika gives everything a subtle depth that makes the mix feel almost gourmet. These nuts crisp up beautifully as they cool, making them just as good tucked into a container for the week as they are served warm straight from the pan.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
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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