Black Pepper Free Rosemary Almond Snack Mix
Crunchy, fragrant, and deeply satisfying, this roasted nut and seed mix is the kind of snack that disappears faster than you expect. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil and seasoned with fresh rosemary, garlic powder, turmeric, and sea salt before hitting a low oven until golden and toasted. The whole thing comes together in one bowl and one pan, which makes cleanup almost as appealing as the snack itself. For anyone navigating a black pepper sensitivity, packaged trail mixes and seasoned nuts are a minefield — most blends lean heavily on it as a default spice. Here, the warmth and complexity come entirely from rosemary and a touch of turmeric, so you get a bold, savory flavor without any of the usual worry. The optional cayenne gives you a gentle kick if you want it, but the mix is completely satisfying without it. Let it cool fully on the pan and it crisps up beautifully — perfect for snacking straight from the jar or scattering over a salad.
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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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