Turmeric Free Rosemary Walnut and Pecan Mix
Warm, herby, and just a little smoky, this roasted nut mix is the kind of snack that disappears faster than you expect. Walnuts and pecans get tossed in olive oil, fresh rosemary, maple syrup, and a blend of cumin and smoked paprika before hitting a low oven — the result is deeply fragrant, perfectly crispy, and genuinely hard to stop eating. A touch of cayenne is optional if you want a gentle kick, but even without it, the flavor is layered and satisfying. Many seasoned snack mixes and spice blends sneak in anti-inflammatory spices like turmeric as a filler or color booster, so making your own at home means you know exactly what's in the bowl. The ingredient list here is clean and straightforward — nothing hidden, nothing unnecessary. These nuts crisp up beautifully as they cool, making them just as good for a party spread as they are for tucking into a small jar for the 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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