Toasted Seed Mix

Serves
makes 1 cup toasted seeds
Time
15 minutes

MATT TAYLOR-GROSS

Chef Benjamin Sukle makes this sweet-salty blend of anise, sesame, sunflower, poppy, coriander, and cumin seeds at his restaurant Birch in Providence, RI. After toasting the seeds until fragrant, he sprinkles powdered sugar over them, which gradually melts, coating the seeds and giving them an irresistible crunch and sweetness. We love them sprinkled on everything from salads to ice cream.

What You Will Need

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Ingredients

1 tbsp. anise seeds
1 tbsp. black sesame seeds
1 tbsp. poppy seeds
1 tbsp. sunflower seeds
1 tbsp. white sesame seeds
1 tsp. coriander seeds
1 tsp. cumin seeds
3 tbsp. confectioners' sugar
Fine sea salt

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Instructions

Step 1

In a medium skillet, cook all of the seeds over medium heat, swirling the skillet, until lightly toasted and fragrant, 2 to 3 minutes. Increase the heat to high and sprinkle the sugar over seeds. Cook, stirring constantly, until the sugar melts, 1 to 2 minutes.

Step 2

Spread the seeds in single layer on a parchment-lined baking sheet and season with sea salt. Let cool completely and then store in an airtight container for up to 4 weeks.

In a medium skillet, cook all of the seeds over medium heat, swirling the skillet, until lightly toasted and fragrant, 2 to 3 minutes. Increase the heat to high and sprinkle the sugar over seeds. Cook, stirring constantly, until the sugar melts, 1 to 2 minutes.
Spread the seeds in single layer on a parchment-lined baking sheet and season with sea salt. Let cool completely and then store in an airtight container for up to 4 weeks.

Chef Benjamin Sukle makes this sweet-salty seed mix at his restaurant Birch in Providence, RI. We love them sprinkled on everything from salads to ice cream.