Crunchy Seeded Topping

Photography by Rachel Johnson • Makes about 1 cup

Super easy

Crunchy Seeded Topping


For 1 Batch(es)


  • 1/4 cup(s) raw pumpkin seeds, unsalted
  • 2 tablespoons sunflower seeds, unsalted
  • 2 tablespoons raw sesame seeds
  • 1 teaspoon(s) nigella (black carraway) seeds
  • 1 teaspoon(s) cumin seeds
  • 1 tablespoon(s) honey
  • Kosher salt, to taste

Crunchy Seeded Topping Directions

  1. Spray a parchment-lined baking sheet lightly with nonstick cooking spray and set aside.
  2. Heat a skillet over medium-low heat, and toast pumpkin and sunflower seeds until light and golden in color, about 2 minutes.
  3. Add sesame, nigella and cumin seeds, and toast until fragrant, about 1 minute more. Add honey, and stir immediately for about 1 minute; clumps will form as the honey heats.
  4. Remove skillet from heat, and transfer the mixture to the parchment, spreading out in an even layer. Season topping with salt, and allow to cool completely.
  5. Store in an airtight container for up to 3 days.

Recipe notes

A decadent mix of caramelized seeds, this topping can be sprinkled onto a big salad, roasted vegetables, creamy mashed sweet potatoes and any other holiday dish that could benefit from some texture.

Be the first to post a review

You must be logged in to review


Recipe Search