1 1/2 cup raw cashews 1/3 cup sesame seeds 1 tablespoon nigella seeds 1 tablespoon cumin seeds 2 tablespoons coriander seeds 1/4 cup (1/2 stick) butter 1 1/2 teaspoons Aleppo pepper Salt, to taste

Step 1 Heat the oven to 325 degrees. Toast the cashews on a rimmed baking sheet until lightly golden and fragrant, 8 to 10 minutes. Remove and cool.

Step 2 Combine the sesame and nigella seeds on a rimmed baking sheet and toast in the oven until fragrant, 4 to 6 minutes, or toast in a sauté pan until fragrant. Remove and cool.

Step 3Roughly chop the cashews and roughly grind or crush the cumin and coriander. In a sauté pan, melt the butter over medium heat until it begins to brown. Add the coriander and cumin and toast until fragrant, about 2 minutes. Add the cashews and toast until the cashews begin to brown, about 2 minutes. Stir in the sesame and nigella seeds, along with the Aleppo pepper and 1/4 teaspoon salt, or to taste. Remove from heat and set aside.

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