Dukkah - cooking recipe

Ingredients

150 g sesame seeds
50 g coriander seeds
50 g cumin seeds
50 g pistachios, shelled
75 g macadamia nuts, roughly chopped (can use whole blanched almonds)
2 teaspoons sea salt (please don't use table salt!)
fresh ground black pepper, to taste

Preparation

Preheat oven to 200c (or 390 degrees F?) -- oven is only for the pistachios and macadamia nuts.
Dry roast all spices INDIVIDUALLY until fragrant; don't burn.
Quickly pan fry (dry pan) sesames, stir and then remove.
Add coriander and cumin together and dry roast until fragrant.
Roast macadamia nuts and pistachios in oven until golden brown, 200c (or 390 degrees F?) for about 5 minutes (let everything cool before processing or it will turn into paste).
Place only the spices in a spice grinder, food processor or pound with mortar and pestle.
Grind to a coarse or fine consistency depending upon your preferences. Remove from processor and place in a bowl.
When nuts are cooled, place in the food processor and process until fine.
Combine spices and nuts with sea salt and pepper to taste.
Store in an airtight container preferably in the the fridge.