Capsaicin Free Rosemary Almond Snack Mix
Snack mixes are one of those things that sound simple until you start reading labels and realize how many store-bought versions sneak in chili-seasoned coatings or spicy blends that make them off-limits. This version skips the heat entirely — the cayenne listed is strictly optional and easy to leave out — so you get all the satisfying crunch without any of the burn. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil and seasoned with fresh rosemary, garlic powder, turmeric, and sea salt for a mix that feels genuinely elevated. The rosemary is the real star here, turning earthy and aromatic in the oven in a way that makes the whole kitchen smell incredible. A low-and-slow roast at 325°F keeps everything golden rather than scorched, and that final 10-minute rest on the pan is where the magic happens — the seeds crisp up beautifully as they cool. Pack it into an airtight container and you've got a snack that holds up for days, whether you're grabbing a handful at your desk or setting it out for guests.
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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)
Can be omittedcayenne pepper
- 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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