Brazil Nut Free Rosemary Almond Snack Mix
Savory, herby, and satisfyingly crunchy, this roasted snack mix is the kind of thing you'll find yourself reaching for all week long. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil and seasoned with fresh rosemary, garlic powder, turmeric, and a hint of cayenne before hitting a low oven until golden and fragrant. The slow roast at 325°F is the secret — it coaxes out deep, nutty flavor without scorching the seeds, and that final crisp as the mix cools on the pan is genuinely satisfying. Store-bought snack mixes can be a minefield when you're avoiding certain tree nuts, since shared facilities and vague labeling make it hard to know exactly what's in the bag. Making your own means you control every single ingredient, and this lineup keeps things clean and simple. A pinch of turmeric gives the mix a warm, golden hue while the rosemary keeps it feeling fresh and a little sophisticated. Stored in an airtight container, it holds up beautifully for snacking, topping salads, or just keeping on the counter for whenever hunger strikes.
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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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