Shellfish Free Rosemary Almond Snack Mix
Crunchy, fragrant, and deeply satisfying, 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 and layered with fresh rosemary, garlic powder, turmeric, and a hint of cayenne before hitting a low oven until golden and irresistible. The slow roast at 325°F is the secret — it coaxes out a deep, toasty flavor without burning the seeds, and that final crisp as the mix cools on the pan is genuinely satisfying. Packaged snack mixes can be a minefield when you're avoiding shellfish, since shared facilities and seasoning blends often introduce unexpected risks. Making this at home means you control every single ingredient, and with a lineup this clean and straightforward, there's nothing to second-guess. A pinch of sea salt ties everything together, and the rosemary gives it an almost savory, herb-forward quality that feels way more elevated than your average handful of trail mix. Store it in an airtight container and you've got a reliable, craveable snack ready to go all week.
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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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