Vegetarian Rosemary Walnut and Pecan Mix
Walnuts and pecans get a serious upgrade here, tossed in olive oil, fresh rosemary, a touch of maple syrup, and a warm blend of cumin, smoked paprika, and optional cayenne before hitting a low oven until golden and fragrant. The combination of savory, smoky, and just-barely-sweet makes these completely addictive — the kind of snack you keep reaching back into the bowl for. A short roast at 325°F is all it takes, and the nuts continue to crisp as they cool, so you end up with a satisfying crunch in every handful. This is the sort of thing that disappears fast at a party, but it's equally good tucked into a small jar on the counter for snacking throughout the week. Everything in this mix is plant-based and straightforward, so there's no label-reading required — just real, whole ingredients you can feel good about. It also works beautifully scattered over a salad or served alongside a cheese board when you want something a little more special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!