Cashew Free Rosemary Almond Snack Mix
Snack mixes from the store are notoriously risky territory — most blends toss in cashews almost as an afterthought, making them off-limits for anyone avoiding that particular nut. This homemade version sidesteps the problem entirely by building its base from almonds, pumpkin seeds, and sunflower seeds, all roasted together in a single pan. Fresh rosemary, garlic powder, turmeric, and a whisper of cayenne give every handful a deeply savory, aromatic punch that feels way more grown-up than anything in a foil bag. The olive oil helps the spices cling to every piece, so you get bold flavor in each bite rather than a few lucky seeds. Baking low and slow at 325°F keeps everything golden without burning, and the mix crisps up even further as it cools — so resist the urge to snack straight off the pan. Store it in an airtight container and it's ready to grab whenever hunger strikes, whether you're packing a lunchbox or just need something satisfying between meals.
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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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