1 C. whole blanched almonds

1 C. hazelnuts

2 T. butter

1 T. hot sauce, eyeball it

1 T. grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

1 1/2 tsp. ground cumin

2 C. smoked almonds (recommended: Diamond Smokehouse Almonds)

1 tsp. poppy seeds

1 T. sesame seeds

 

Preheat oven to 400 degrees F. Place blanched almonds and hazelnuts on a cookie sheet and roast 7 to 8 minutes; your nose will know when they’re done.  Melt butter in small skillet with hot sauce, grill seasoning, and cumin. Remove from heat. Remove toasted nuts from oven and drizzle with butter and spices. Add smoked nuts and seeds to the cookie sheet and toss Everything Nuts to combine. Transfer nuts to a serving dish. Serve warm.