Coconut Free Rosemary Almond Snack Mix
Savory, herby, and satisfyingly crunchy, this roasted nut and seed mix is the kind of snack that disappears faster than you expect. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil 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 handful that works just as well on a charcuterie board as it does straight from the jar on a Tuesday afternoon. So many packaged snack mixes rely on coconut oil or coconut-derived coatings to get that glossy, toasted finish — here, good extra-virgin olive oil does all the heavy lifting without any of that concern. Every ingredient is straightforward and easy to verify, which means you can snack with confidence rather than squinting at a label. The spice blend is simple but punchy, and the fresh rosemary gives it an almost bakery-like aroma while it roasts. Let it cool fully on the pan and it crisps up beautifully — no sticky coating, just clean, bold crunch that stores well in an airtight container for days.
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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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