Step 1

For the spiced nuts: Preheat the oven to 350 degrees F.

Step 2

Spread the pistachios and walnuts in a single layer on a rimmed baking sheet. Toast in the oven, stirring occasionally, until fragrant, about 10 minutes. Let cool completely.

Step 3

Meanwhile, combine the salt, cinnamon and cardamom in a medium bowl; set aside. In a large, deep skillet, combine the honey, butter and vanilla. Bring to a boil over medium heat and cook until the liquid is reduced by half, about 5 minutes. Stir in the nuts and continue cooking, stirring, until the skillet is almost dry, about 3 minutes more. (Be careful not to burn the honey.)

Step 4

Remove from the heat, and immediately add the nuts to the spice and salt mixture; toss until well coated. Spread out the coated nuts on a baking sheet lined with parchment paper, and let cool completely, about 1 hour.

Step 5

For the toast: Meanwhile, strain the cottage cheese in a fine mesh strainer or cheesecloth until any excess liquid is gone, about 30 minutes.

Step 6

On a cutting board, chop the cooled candied nuts finely.

Step 7

In a small bowl, combine the granulated sugar and cinnamon. Preheat the oven to 350 degrees F.

Step 8

Add the cottage cheese to a medium bowl and fold in the honey, vanilla bean paste and salt.

Step 9

Cut the tops of the croissants off so that you have a flat surface. Spread with a bit of the softened butter and about 1 tablespoon of the cinnamon-sugar mixture from end to end. Place on a sheet tray and toast in the oven until lightly golden brown on top, 8 to 10 minutes. (You can turn on the broiler at the end to get the deep golden color; just be sure to keep an eye on the croissants.) Let cool slightly.

Step 10

Dollop about 1/4 cup of the cottage cheese mixture on each croissant and spread evenly. Sprinkle over 2 to 3 tablespoons of mixed nuts. Drizzle with additional honey and serve.