Spiced Cocktail Nuts

• 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

1. Over medium heat in a medium nonstick skillet, toast seeds until they pop, 1 to 2 minutes.
2. Add butter bits and melt them.
3. Add pumpkin seeds and nuts to the pan and toast, tossing and turning the mixture to heat and toast.
4. Remove to a serving dish.

caraway seed, mustard seeds, cumin seeds, butter, pumpkin seeds, walnut halves, whole almonds

Taken from www.foodnetwork.com/recipes/rachael-ray/spiced-cocktail-nuts-recipe.html (may not work)