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Seedy Cumin Sprinkle

Seedy Cumin Sprinkle on a white plate
Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Nicole Louie

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.

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What you’ll need

Recipe information

  • Total Time

    15 minutes

  • Yield

    Makes about ½ cup

Ingredients

1 Tbsp. extra-virgin olive oil
2 Tbsp. sliced almonds
1 Tbsp. cumin seeds
1 Tbsp. sesame seeds
Kosher salt
1 Tbsp. honey

Preparation

  1. 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.

TagsAlmondNutDairy FreeGluten FreeVegetarianEasyQuick5 Ingredients or FewerMeal PrepBon Appétit

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