Barley Free Rosemary Almond Snack Mix
Snack mixes from the store are notoriously tricky territory — many are made on shared lines with grain-based ingredients or contain malt flavoring that sneaks barley right into the bag. This homemade version sidesteps all of that by keeping things beautifully simple: just almonds, pumpkin seeds, and sunflower seeds tossed in olive oil and roasted with fresh rosemary, garlic, turmeric, and a hint of cayenne. The result is deeply savory, warmly aromatic, and satisfying in a way that most packaged snacks just can't compete with. Roasting everything low and slow at 325°F lets the rosemary bloom into the oil and the nuts turn genuinely golden rather than just pale and dry. A little patience while it cools on the pan pays off too — the mix crisps up beautifully as it comes to room temperature. Keep a jar of it on the counter and it won't last long.
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Learn more →Ingredients
6 servings
- 1 cup raw almonds
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp garlic powder
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- ½ tsp fine sea salt
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 almonds, pumpkin seeds, and sunflower seeds. Drizzle with the olive oil and toss until every piece is evenly coated.
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