Celery Free Rosemary Almond Snack Mix
Crunchy, aromatic, and deeply satisfying, this roasted nut and seed mix is the kind of snack that disappears fast once it hits the counter. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil and layered with fresh rosemary, garlic powder, turmeric, and a kick of cayenne before hitting a low oven until golden and fragrant. The slow roast at 325°F is the secret — it coaxes out a deep, toasty flavor without burning the seeds, and that final crisp as the mix cools on the pan is genuinely satisfying. Every ingredient here is straightforward and naturally free from celery and celery derivatives, so there's no label-scanning stress or ingredient swaps required. Packaged snack mixes can be surprisingly tricky, often hiding unexpected plant extracts or seasoning blends that aren't always clearly listed — making a batch at home puts you fully in control. It stores beautifully in an airtight container, making it an easy grab-and-go option for the week ahead.
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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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