1 cup peanuts (allergies, substitute ½ cup small pretzels)
1 ½ teaspoon salt
½ teaspoon ground black pepper
½ stick of butter or margarine (4 ounces)
Place the coriander, cumin, and almonds in a small skillet. Cook over medium-low heat, stirring the seeds and almonds gently until they are a few shades darker. Set the skillet aside to cool for a few minutes.
Place cereal, chow mein noodles, and peanuts/pretzels in a large bowl and mix well.
After the spice mixture has cooled, grind it in a blender or a clean coffee grinder until it reaches a fine consistency.
Melt butter. Combine the ground spice mixture, salt, and pepper with the melted butter. Mix well.
Stir the butter mixture into the cereal mixture and mix well.
Transfer the mixture to a 9 x 13-inch cookie sheet. Spread it out evenly.
Bake at 350 degrees for 15 to 20 minutes, stirring every five minutes until no soggy pieces remain.
Remove from oven and cool completely before serving. Numkin may be stored in an airtight container or storage bag.
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