Shellfish Free Rosemary Walnut and Pecan Mix
Warm, herby, and just a little smoky, this roasted nut mix is the kind of snack that disappears from the bowl faster than you'd 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. The touch of maple syrup balances the heat and earthiness without making things sweet, while the rosemary gives the whole batch a savory, almost woodsy character that feels genuinely special. Packaged snack mixes can be a minefield when you're avoiding certain proteins, with shared processing lines and vague labeling making it hard to feel confident — making your own takes about 20 minutes and removes all of that guesswork entirely. The low roasting temperature is key here, coaxing out the nuts' natural oils slowly so they toast evenly rather than burning. Let them cool fully on the pan and they'll crisp up beautifully, ready to serve at a party, pack into a jar as a gift, or just keep on the counter for snacking all week.
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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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