Turkey Free Rosemary Walnut and Pecan Mix
Walnuts and pecans get a serious upgrade here, toasted low and slow until they turn deeply fragrant and satisfyingly crisp. Fresh rosemary, smoked paprika, cumin, and a touch of maple syrup come together in a coating that hits every note — herby, smoky, a little sweet, and just the right amount of salty. A pinch of cayenne is optional, but if you like a subtle kick, don't skip it. This is the kind of snack that disappears fast at a party, and it works just as well tucked into a charcuterie spread or enjoyed straight from the bowl on a weeknight. Since it's entirely plant-based and built around whole nuts and pantry spices, there's no need to scan labels for hidden animal proteins or worry about what's lurking in a store-bought mix. The oven does most of the work — just toss, spread, and let the heat do its thing. Once they cool and crisp up on the pan, you'll have a batch worth making again and again.
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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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