Every Helping
Sign in

Snack recipe · from the recipe book

Cumin-Sesame Walnuts and Pecans with Rosemary

Buttery walnuts and pecans roasted in a toasty cumin, sesame and rosemary glaze with a whisper of brown sugar for a crackly, savory-sweet crunch.

Cumin-Sesame Walnuts and Pecans with Rosemary

Ingredients

  • ⅔ cup chopped80 gWalnutshalves
  • ½ cup chopped50 gPecanshalves
  • 1½ tbsp15 gSesame seeds
  • 1¾ tsp8 gUnsalted buttermelted
  • 1¾ tsp packed8 gBrown sugar
  • 2 tsp4 gGround cumin
  • ¾ tsp1 gDried rosemarycrumbled
  • ¼ tsp0.5 gBlack pepper
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 325°F (165°C) and line a sheet pan with parchment.
  2. In a medium bowl, stir the melted butter with the brown sugar, cumin, rosemary, black pepper and salt until it forms a loose paste.
  3. Add the walnuts and pecans to the bowl and toss until every nut is coated.
  4. Sprinkle the sesame seeds over the nuts and toss again so the seeds cling.
  5. Spread the nuts in a single layer on the sheet pan and roast for 12 to 15 minutes, stirring halfway, until fragrant and the sesame seeds are golden.
  6. Let the nuts cool on the pan for 10 minutes, where they crisp up, then break apart any clusters and serve. Store airtight.

Contains: Milk, Tree nuts, Sesame.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book