Emulsifier Free Rosemary Almond Snack Mix
Crunchy, aromatic, and deeply satisfying, this roasted nut and seed mix is the kind of snack that disappears faster than you'd expect. Fresh rosemary, garlic powder, turmeric, and a hint of cayenne come together with extra-virgin olive oil to coat every almond, pepita, and sunflower seed in bold, savory flavor. Most packaged snack mixes rely on additives and emulsifiers to achieve that seasoned coating, but here the olive oil does all the work — no hidden extras, no label anxiety. The slow roast at 325°F draws out the natural oils in the nuts and seeds, creating that irresistible crunch that only gets better as the mix cools on the pan. It's genuinely one of those recipes where the hardest part is not eating it straight off the baking sheet. Store it in an airtight container and you've got a wholesome, grab-and-go snack ready whenever hunger strikes.
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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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