Honey Free Rosemary Almond Snack Mix
So many store-bought snack mixes rely on honey or sweetened glazes to help the seasoning stick, which makes finding a savory, sweet-free option genuinely tricky. This mix sidesteps all of that by using extra-virgin olive oil as the binding agent, letting the rosemary, garlic, turmeric, and a hint of cayenne do all the heavy lifting. The result is deeply aromatic and satisfying — earthy almonds, nutty pumpkin seeds, and toasted sunflower seeds all roasted together until golden and fragrant. A low-and-slow 325°F oven keeps everything from scorching while still delivering that irresistible crunch that makes you reach back into the bowl again and again. The spice blend is bold enough to feel like a real snack, not an afterthought, and the optional cayenne gives it just enough heat to keep things interesting. Once it cools on the pan, it crisps up beautifully and stores well in an airtight container — perfect for desk snacking, road trips, or setting out at a party where guests with dietary restrictions can actually dig in without hesitation.
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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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