Mustard Free Rosemary Almond Snack Mix
Savory, herby, and satisfying in the best possible way, this roasted nut and seed mix is the kind of snack that disappears faster than you expect. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil with fresh rosemary, garlic powder, turmeric, and a pinch of cayenne before hitting a low oven until golden and fragrant. Store-bought snack mixes can be a minefield when you're avoiding certain condiments and spice blends — mustard shows up in more packaged seasonings than most people realize. Making your own means you control every single ingredient, and this lineup is clean, simple, and completely free of that concern. The turmeric adds a warm, earthy depth while the rosemary keeps things bright and aromatic, and the optional cayenne gives it just enough of a kick to keep you reaching back in. A quick 13–15 minutes in the oven is all it takes, and the mix crisps up beautifully as it cools. Pack it into an airtight container and you've got a genuinely craveable snack ready to go all week long.
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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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