Pistachio Free Rosemary Almond Snack Mix
Snack mixes from the store are notoriously risky territory when you're avoiding certain tree nuts, since pistachios often share processing lines or get tossed into the same blends as almonds and seeds. This homemade version puts you fully in control, built around almonds, pumpkin seeds, and sunflower seeds — nothing more, nothing less. Fresh rosemary and garlic powder give it a savory, herbaceous backbone, while a touch of turmeric adds warmth and a gorgeous golden color to the finished mix. A low-and-slow roast at 325°F coaxes out deep, toasty flavor without burning the seeds, and that final 10-minute rest on the pan is where the real crunch develops. The optional cayenne is a small addition that makes a noticeable difference if you like a little heat creeping in at the end. It stores beautifully in an airtight container, making it just as good for meal-prep snacking as it is for setting out at a gathering.
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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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