Seedy Cumin Sprinkle

Cook 1 Tbsp. extra-virgin olive oil, 2 Tbsp. sliced almonds, 1 Tbsp. cumin seeds, 1 Tbsp. sesame seeds, and a big pinch of kosher salt in a small saucepan over medium heat, stirring often with a heatproof rubber spatula, until mixture is fragrant and almonds are golden, about 2 minutes. Remove from heat and add 1 Tbsp. honey; stir to combine. Immediately scrape mixture onto a rimmed baking sheet and spread into an even layer. Let cool, then break into small pieces. Do Ahead: Sprinkle can be made 2 days ahead. Store airtight at room temperature.