Wheat Free Rosemary Walnut and Pecan Mix
Roasted nuts done right are one of those snacks that disappear faster than you expect, and this savory-sweet mix is absolutely no exception. 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 crisp, and just a little addictive. Every single ingredient here is naturally free of wheat, so there's no need to scrutinize labels or worry about hidden grain-based coatings that often sneak into store-bought seasoned nut mixes. The maple syrup adds a subtle sweetness that plays beautifully against the smoky, herby spices without tipping the mix into candy territory. A single baking sheet and one bowl are all you need, and the nuts crisp up even more as they cool, so patience pays off. Keep a batch in an airtight container and you've got a crowd-pleasing snack, a cheese board upgrade, or a crunchy salad topper ready to go at any moment.
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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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