Chestnut 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 layered with fresh rosemary, garlic powder, turmeric, and a hint of cayenne before hitting a low oven until golden and fragrant. The result is a deeply flavorful mix that feels way more elevated than anything you'd grab off a store shelf — and you know exactly what went into it. For anyone navigating tree nut sensitivities around chestnuts specifically, this mix keeps things clean and straightforward, leaning on almonds and seeds with no ambiguous mixed-nut blends to worry about. The single-layer bake and a quick stir halfway through are really the only tricks you need; just watch those last couple of minutes because the seeds toast fast. Once it cools on the pan, it crisps up beautifully and stores well in an airtight container, making it perfect for meal prep snacking throughout the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!