- 1 teaspoon caraway seed
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoons butter, cut into pieces
- 1/2 cup packaged, salted pumpkin seeds
- 1 cup walnut halves
- 1 cup whole almonds
Over medium heat in a medium nonstick skillet, toast seeds until they pop, 1 to 2 minutes. Add butter bits and melt them. Add pumpkin seeds and nuts to the pan and toast, tossing and turning the mixture to heat and toast. Remove to a serving dish.