This crunchy granola-like topping gets its sweetness (and stick-together-ness) from a bit of honey and its savoriness from earthy cumin seeds. It comes together quickly in a hot pan with a bit of oil to bloom the spices and toast the nuts and seeds. The honey gets stirred in off heat but while the mixture is still warm enough to melt the sticky syrup until it blends in easily. Once the mixture is cool, it’ll snap apart into crispy clusters perfect for adding a pop of texture to green (or fruit) salads or your afternoon yogurt.
Contents
Ingredients
Makes about ½ cup
1
Tbsp. extra-virgin olive oil
2
Tbsp. sliced almonds
1
Tbsp. cumin seeds
1
Tbsp. sesame seeds
Kosher salt
1
Tbsp. honey
Preparation
- Cook 1 Tbsp. extra-virgin olive oil, 2 Tbsp. sliced almonds, 1 Tbsp. cumin seeds, 1 Tbsp. sesame seeds, and a big pinch of kosher salt in a small saucepan over medium heat, stirring often with a heatproof rubber spatula, until mixture is fragrant and almonds are golden, about 2 minutes. Remove from heat and add 1 Tbsp. honey; stir to combine. Immediately scrape mixture onto a rimmed baking sheet and spread into an even layer. Let cool, then break into small pieces.
Do Ahead: Sprinkle can be made 2 days ahead. Store airtight at room temperature.