1 Cup Whole Almonds
1 Cup Whole Hazelnuts
2 Tablespoons Butter
1 Tablespoon Montreal Steak Seasoning
1 Teaspoon Cumin Seeds
1 Tablespoon Hot Sauce
1 Cup Smoked Almonds
1 Teaspoon Poppy Seeds
1 Tablespoon Sesame Seeds
Instructions
Preheat oven or toaster oven to 400. Put almonds and hazelnuts on a cookie sheet and roast 7 to 8 minutes (your nose will know when they're done). Melt butter in a skillet over low heat; stir in grill seasoning, cumin and hot sauce. Add roasted and smoked nuts to skillet; toss to coat. Sprinkle poppy and sesame seeds over nuts. Transfer to a bowl and serve warm.
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Yields: 12 Servings
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