Walnut Free Rosemary Almond Snack Mix
Savory, herby, and satisfying in the best possible way, this roasted snack mix is the kind of thing you'll find yourself reaching for all afternoon. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil and coated with fresh rosemary, garlic powder, turmeric, and a hint of cayenne before hitting a low oven until golden and fragrant. The combination of textures — crunchy almonds alongside toasty, slightly chewy seeds — makes every handful genuinely interesting. Store-bought trail mixes and snack blends can be a minefield when you're avoiding walnuts, since mixed nut products are notorious for tossing in whatever is on hand, but making this at home puts you fully in control of every ingredient. The low-and-slow bake at 325°F is key: it coaxes out deep, nutty flavor without scorching the seeds, which can go from perfect to overdone fast. A 10-minute rest on the pan lets everything crisp up beautifully before you transfer it to an airtight container, where it'll keep well for snacking throughout the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!