Soy Free Rosemary Walnut and Pecan Mix
Roasted nuts are one of those snacks that feel far more impressive than the effort required, and this savory-sweet mix absolutely delivers on that promise. Walnuts and pecans get tossed in olive oil, fresh rosemary, maple syrup, and a warm blend of cumin, smoked paprika, and optional cayenne before hitting a low oven — the result is deeply fragrant, perfectly crispy, and impossible to stop eating. Store-bought spiced nuts can be a minefield of hidden additives and soy-derived coatings, but every single ingredient here is straightforward and easy to verify. The maple syrup adds just enough sweetness to balance the smoky heat, while the rosemary gives the whole batch an herby, almost woodsy depth that feels genuinely sophisticated. A single sheet pan and about 15 minutes of oven time is all it takes, and the nuts crisp up even further as they cool, so patience pays off. These are equally at home in a holiday snack bowl, scattered over a salad, or tucked into a small jar as a gift.
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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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