Smoky rosemary and chilli toasted California Walnuts

18 September 2017 by
First published: 16 September 2017

Smoky rosemary and chilli toasted California Walnuts

These smoky rosemary and chilli toasted California Walnuts are our fave on-the-go snack

Salty, smoky and spicy, these toasted California Walnuts are perfect served with drinks, at dinner parties, or to pop in your desk drawer as a tasty snack.

Preparation time: 20 minutes


200g California walnuts

30g pumpkin seeds

2tbsp maple syrup

¼tsp smoked paprika

2tsp Tamari soy sauce

1 sprig of rosemary, finely chopped

Pinch of smoked sea salt

A pinch of chilli flakes


Preheat the oven to 180°C.

Line a flat baking tray with parchment, place the walnuts and pumpkin seeds on the tray, and roast in the oven for 3 minutes.

Whisk together the maple syrup, paprika, soy sauce, rosemary, salt and chilli flakes in a small bowl and drizzle over the nuts and seeds, tossing to coat.

Place back in the oven and roast for 5-6 minutes or until toasted and fragrant.

Place in an airtight jar to store.

Recipe courtesy of California Walnuts.

You might also like these cacao and avocado popsicles or this roasted spicy squash salad.

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