Nutmeg Free Rosemary Almond Snack Mix
Crunchy, fragrant, and deeply satisfying, this roasted nut and seed mix is the kind of snack that disappears fast once it hits the counter. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil and layered with fresh rosemary, garlic powder, turmeric, and a hint of cayenne before hitting a low oven until golden and toasted. The spice blend here is clean and intentional — no warm baking spices, no hidden seasonings, just savory herbs and a gentle heat that lets the nuttiness of the almonds and seeds shine through. That makes it a genuinely easy win for anyone navigating spice sensitivities, since every ingredient is straightforward and easy to verify. A single stir halfway through baking is all the attention it needs, and the mix crisps up beautifully as it cools on the pan. Pack it into an airtight container and you've got a snack that holds up well for days — perfect for desk drawers, road trips, or just grazing straight from the jar.
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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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