Snack mixes from the store are notoriously hit-or-miss when it comes to hidden grains, with rye showing up in unexpected seasonings, coatings, or mixed-grain blends. This one is built entirely from whole nuts and seeds — almonds, pumpkin seeds, and sunflower seeds — so there's nothing to second-guess. A drizzle of olive oil helps the rosemary, garlic, turmeric, and optional cayenne cling to every piece, and a low-and-slow roast at 325°F coaxes out a deep, toasty flavor without burning anything. The result is crunchy, savory, and just a little herby in the best possible way. It crisps up even more as it cools, so resist the urge to snack straight off the pan — though that's genuinely hard to do. Pack it into an airtight container and it keeps beautifully for whenever hunger strikes.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
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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