As satisfying to me as a big, chewy, still-hot everything bagel schmeared with lots of cream cheese, but these have better crunch and way less carbs!
Recipe information
Yield
3 cups
Ingredients
1 cup blanched (skinned) whole almonds (available in bulk foods section of market)
1 cup whole hazelnuts (available in bulk foods section of market)
2 tablespoons butter
1 tablespoon grill seasoning (a palmful; such as McCormick’s Montreal Steak Seasoning)
1 teaspoon granulated garlic or garlic powder (1/3 palmful)
1 1/2 teaspoons ground cumin (half a palmful)
1 tablespoon hot sauce (eyeball it)
1 cup smoked almonds, such as Diamond brand (available on the snack aisle)
1 teaspoon poppy seeds (1/3 palmful)
1 tablespoon sesame seeds (a palmful)
Preparation
Step 1
Preheat the oven or toaster oven to 400°F. Roast the peeled almonds and hazelnuts for about 7 to 8 minutes; your nose will know when they’re done.
Step 2
Melt the butter in a large skillet over low heat and add the seasoning mix, garlic, cumin, and hot sauce. Add the roasted nuts and smoked almonds to the pan and toss to coat in the butter. Add the poppy seeds and sesame seeds, sprinkling them over the nuts; transfer to a small bowl and serve warm.
