Crunchy Topper

🥘 Ingredients

• extra virgin olive oil 4 tsp
• pepitas ¼ cup
• raw cashews ¼ cup
• panko breadcrumbs ½ cup
• A
• Heaping garlic powder ¼ tsp
• Heaping red pepper flakes ¼ tsp
• Heaping dried oregano ¼ tsp
• flaky sea salt ¼ tsp

1. 1

   Prepare: extra virgin olive oil , pepitas , raw cashews , panko breadcrumbs , A pinch of kosher salt, Heaping garlic powder , Heaping red pepper flakes , Heaping dried oregano , flaky sea salt .
2. 2

   Line a large plate with parchment paper. Heat the oil in a large frying pan or sauté pan over medium heat. Once warm, add the pepitas and chopped cashews. Cook, stirring occasionally, for 2-3 minutes , until just starting to see some color.
3. 3

   Add the panko and season with the salt. Stir frequently for 2 minutes , or until the panko is just starting to turn golden.
4. 4

   Add the garlic powder, red pepper flakes, and oregano. Stir almost constantly for 1 minutes , or until the panko is golden brown and the seeds/nuts are golden brown in spots. Transfer to the lined plate and sprinkle with the flaky salt.
5. 5

   Once cool, use the parchment paper to funnel the mixture into a jar for which you have a lid. Store the sealed, labeled jar in the pantry for 3 to 4 weeks.