Mushroom 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 expect. Fresh rosemary and garlic powder give it a savory, almost herbaceous backbone, while a touch of turmeric adds warmth and a gorgeous golden hue. The optional cayenne brings just enough heat to keep things interesting without overwhelming the other flavors. Many packaged snack mixes sneak in dried mushroom powders or umami blends for depth, so making your own from scratch is the cleanest way to stay confident about what's actually in the bag. Everything here is straightforward — almonds, pumpkin seeds, sunflower seeds, olive oil, and spices — so there's no guesswork involved. A single layer on a parchment-lined baking sheet and about 15 minutes in the oven is all it takes to get that perfect toasty crunch. Let it cool completely before storing and it crisps up beautifully, making it ideal for snacking, topping salads, or packing for on-the-go.
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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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