Crunchy Seeded Topping
Ingredients
- 1/4 cup raw pumpkin seeds unsalted
- 2 tablespoons sunflower seeds unsalted
- 2 tablespoons raw sesame seeds
- 1 teaspoon nigella (black carraway) seeds
- 1 teaspoon cumin seeds
- 1 tablespoon honey
- Kosher salt to taste
Instructions
- Spray a parchment-lined baking sheet lightly with nonstick cooking spray and set aside.
- Heat a skillet over medium-low heat, and toast pumpkin and sunflower seeds until light and golden in color, about 2 minutes.
- 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.
- 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.
- Store in an airtight container for up to 3 days.
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.
