By Chef Ella Freyinger

August 2020

4 Servings


  • 1⁄4 cup sliced or chopped almonds
  • 2 tablespoons sesame seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon ground turmeric
  • 3 tablespoons honey
  • 1 teaspoon olive oil


  • Add all nuts, seeds and spices to a skillet over medium heat and toast until fragrant, about 4-5 minutes.
  • Add the honey and olive oil, stirring constantly until all seeds are evenly coated and begin sticking together, about 4 minutes.
  • At this point the honey will have lost its moisture and there should be no more bubbling in the pan. Transfer to a parchment lined baking sheet.
  • Let it cool for at least 30 minutes.
  • Enjoy!