3/4 cup (75 g) walnut halves

1/2 cup (85 g) whole almonds

1/4 cup (35 g) shelled pistachios

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) honey

2 tsp ground sumac

1 tsp ground cumin

1/8 tsp cayenne pepper

1/2 tsp fleur de sel

In a non-stick skillet over medium heat, roast the nuts in the oil for about 5 minutes, stirring frequently. Add the honey and spices. Continue roasting for 1 minute, stirring to coat. Remove from the heat. Sprinkle with the fleur de sel and mix thoroughly.

Spread the nuts on a silicone mat or sheet of parchment paper. Let cool completely before serving. The roasted nuts with honey and sumac will keep for 1 month in an airtight container at room temperature.

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