Imagine starting your day or capping off your evening with a treat that’s a little bit of breakfast and a little bit of dessert all rolled into one. Here’s how you can whip up something scrumptious that fits the bill perfectly: toasted English muffins with a thick, chunky topping that’s crispy, chewy, nutty, and sweet.
Ingredients:
- For the Pistachio Walnut Mixture:
- 1/3 cup walnuts
- 1/3 cup pistachios
- 1/4 cup (4 tablespoons) butter, softened or melted
- 2 tablespoons brown sugar
- Additional:
- English muffins
- Honey
- Mascarpone cheese
Instructions:
- Start by preheating your oven’s broiler. You might want to use the “Low Broil” setting, but adjust according to how your oven works.
- Take the nuts and pulse them in a food processor until they’re finely chopped. Keep a few spoonfuls aside for later.
- In a small bowl, mix the chopped nuts with the butter and brown sugar until well combined.
- Place your English muffins on a baking sheet lined with foil and toast them until they’re nicely golden, which should take about 3 minutes.
- Next, spread the nutty butter mixture over the toasted muffins and pop them back under the broiler. Keep them there for about a minute or just until the topping starts to bubble and caramelize slightly.
- Remove the muffins from the oven and add a small dollop of mascarpone cheese on each. Let it melt slightly before giving it a gentle swoop to spread.
- Sprinkle the reserved chopped nuts over the top and drizzle with honey.
- Finally, make yourself a cup of coffee to enjoy with your deliciously unique treat. Trust me, it’s a game-changer!
This recipe combines the rich flavors of the Middle East with the comforting familiarity of English muffins, making it perfect for a luxurious breakfast or a delightful snack. Enjoy!
