Pecan Free Rosemary Almond Snack Mix
Savory, herby, and satisfyingly crunchy, this roasted snack mix is the kind of thing you'll find yourself reaching for all week long. 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 fragrant. The result is a deeply flavorful mix that feels way more elevated than anything you'd grab off a store shelf — and you know exactly what went into it. For anyone navigating tree nut sensitivities around pecans specifically, this recipe leans entirely on almonds and seeds, so there's no guesswork about hidden ingredients or shared-facility concerns. A single baking sheet and one mixing bowl is all the equipment you need, making cleanup as easy as the prep. It crisps up beautifully as it cools, so resist the urge to snack straight from the pan — though we completely understand if you can't wait. Store it in an airtight container and you've got a bold, snackable mix ready to go whenever hunger strikes.
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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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