Xanthan Gum 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 with fresh rosemary, smoked paprika, cumin, and a touch of maple syrup before hitting a low oven, and the result is deeply savory with just enough sweetness to keep things interesting. A pinch of cayenne adds a gentle kick if you're into heat, but it's completely optional. Many packaged seasoned nuts rely on additives and stabilizers you'd rather avoid, so making your own means you control every single ingredient — and every single one here is clean and straightforward. The slow roast at 325°F coaxes out the natural oils in the nuts and lets the rosemary bloom into something almost buttery. Once they cool on the pan, they crisp up beautifully without any binding agents or fillers doing the work. Keep a jar on the counter and you'll find yourself reaching for it all 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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