Macadamia Free Rosemary Almond Snack Mix
Savory, herby, and satisfying in the best possible way, this roasted snack mix is the kind of thing you'll find yourself reaching for all afternoon. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil and coated with fresh rosemary, garlic powder, turmeric, and a hint of cayenne before hitting a low oven until golden and fragrant. The slow roast at 325°F is the secret — it coaxes out a deep, toasty flavor without burning the seeds, and that final crisp-up as the mix cools on the pan is genuinely satisfying to watch. Store-bought snack mixes can be a minefield when you're avoiding certain tree nuts, since macadamias tend to show up in blended varieties or get processed on shared lines. Making this at home means you control every single ingredient, and the lineup here is clean and straightforward. A pinch of sea salt ties everything together, and the whole batch stores beautifully in an airtight container for easy snacking throughout the 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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