Seed Oil Free Rosemary Walnut and Pecan Mix
Roasted nuts are one of those snacks that feel indulgent but are actually built on wholesome, real ingredients — and this version leans hard into that. Extra virgin olive oil does the heavy lifting here, coating every walnut and pecan half in a way that lets the fresh rosemary, smoked paprika, and a whisper of maple syrup really cling and caramelize in the oven. That's the key distinction from most store-bought mixed nuts, which almost always rely on canola, sunflower, or other refined seed oils to cut costs. Here, you know exactly what went into the bowl. The slow roast at 325°F coaxes out a deep, toasty flavor without burning, and that brief rest on the pan is what gives them that satisfying, almost candy-shop crispness. A little cumin and optional cayenne round out the savory-sweet balance so these disappear fast at a party — or straight from the container on a Tuesday night. Make a double batch; you'll wish you had.
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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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