Turkey Free Rosemary Almond Snack Mix
Savory, herby, and satisfying in the best way, 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 with fresh rosemary, garlic powder, turmeric, and a hit of cayenne before going into a low-and-slow oven until golden and fragrant. The result is a deeply toasty, aromatic crunch that feels far more elevated than anything you'd grab off a store shelf. Because it's built entirely from whole nuts, seeds, and spices, there's no need to scan labels for hidden poultry-derived additives or mystery seasonings — you know exactly what's in the bowl. A single baking sheet and about 15 minutes of oven time is all it takes, and the mix crisps up even further as it cools, so patience pays off. Keep a jar on the counter and it'll carry you through afternoon slumps, road trips, or pre-dinner grazing without any fuss.
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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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