Soy 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'd expect. Almonds, pumpkin seeds, and sunflower seeds get tossed in extra-virgin olive oil and layered with fresh rosemary, garlic powder, turmeric, and a whisper of cayenne before hitting a low oven until golden and irresistible. Store-bought snack mixes can be a minefield — soy-based oils, soy lecithin, and ambiguous seasoning blends show up constantly on ingredient labels — so making your own from scratch is genuinely the smarter move. Every single ingredient here is straightforward and naturally free from soy, so there's no label-reading anxiety involved. The low-and-slow roasting temperature keeps the nuts from scorching while coaxing out deep, toasty flavor, and that final cool on the pan is what gives the whole batch its satisfying crunch. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the herby rosemary notes. Pack it into an airtight container and you've got a snack that's ready 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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