Ingredients

• 0.25 cup ALMONDS
• 0.25 cup CASHEWS
• 0.5 cup SESAME SEEDS
• 2 tablespoons BUTTER
• 4 tablespoons HONEY
• 0.125 teaspoon CARDAMOM POWDER
• 1 pinch LESS THAN OF SALT

Steps

• 1) Lightly toast the almonds and cashews in a sauce pan.
• 2) Set aside to cool.
• 3) In the same saucepan, add the sesame seeds and lightly toast them too.
• 4) Set aside.
• 5) Tip in the roasted almonds and cashews in the food processor with the metal blade and process to make a crumbly powder.
• 6) The flour u get should not be too chunky or too fine.
• 7) In a medium bowl, tip in the almond-cashew powder,sesame seeds,salt and cardamom powder.
• 8) Combine well and let it sit.
• 9) In a sauce pan,let the butter melt.
• 10) When it has just about melted, add the honey, whisk the two to an emulsion.
• 11) Dont cook.
• 12) Preheat oven to 400F.
• 13) Line a cookie sheet with parchment paper or silicone mats.
• 14) I think aluminium foil will not work.
• 15) Slowly add the butter-honey mix to the flour-sesame mix and start combining with a spatula.
• 16) You might need little less or more honey mix if your flour is chunky or fine.
• 17) The mix once done will resemble a loose cookie dough [but not runny].
• 18) Spoon a dollop [approx 1 tbsp] of the mix on the parchment paper.
• 19) Dip a fork in oil & flatten out the mix with the help of the back of the fork.
• 20) Bake in oven for 8 -10 minutes or until the crisps are brown.
• 21) You really need to keep a watch on these coz they cook really fast.
• 22) Once done,take out of the oven and if you want, use a cookie cutter while still warm to a desired shape.
• 23) Let the crisps cool before stacking them in air tight container.