Vegan Rosemary Walnut and Pecan Mix
This savory-sweet nut mix is the kind of snack that disappears faster than you expect, and for good reason. 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 until deeply fragrant and golden. The maple syrup adds just enough sweetness to balance the heat and earthiness without making things cloying, while the rosemary brings a herby, almost woodsy note that makes the whole thing feel a little fancy. Every single ingredient here is plant-based, so there's no need to scrutinize labels or swap anything out — it's naturally free of animal products from start to finish. A slow roast at 325°F is the key to getting that perfect crunch without burning, and the nuts crisp up even further as they cool on the pan. Make a batch for a party spread, a charcuterie-style board, or just to have something genuinely satisfying to snack on through 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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