Hazelnut Free Rosemary Almond Snack Mix
Snack mixes from the store are notoriously tricky territory — many are produced on shared lines with tree nuts like hazelnuts, making the label-reading game exhausting. This homemade version puts you fully in control, built around almonds, pumpkin seeds, and sunflower seeds with zero ambiguity about what went into the bowl. The combination of fresh rosemary, garlic powder, turmeric, and a hint of cayenne gives every handful a savory, aromatic punch that feels way more sophisticated than anything in a foil bag. A low-and-slow roast at 325°F coaxes out deep, toasty flavor without burning the seeds — just keep an eye on things in those final two minutes. As the mix cools on the pan, it crisps up beautifully into that satisfying crunch you want from a proper snack. Pack it into an airtight container and you've got a grab-and-go option that holds up all week.
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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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