Dukkah - Nut & Spice Mix - cooking recipe

Ingredients

3/4 cup blanched whole almonds
3/4 cup whole hazelnuts
3/4 cup sesame seeds
1/4 cup coriander seeds
2 tbsp cumin seeds
2 tsp freshly ground black pepper
2 tsp flaked sea salt

Preparation

Preheat the oven to 350\u00b0F.
Spread the almonds and hazelnuts on two separate baking pans. Roast in the oven for 10 mins or until toasted. Transfer the hazelnuts to a clean tea towel and rub to remove as much skin as possible. Cool to room temperature.
Meanwhile, toast the sesame seeds in a dry skillet on low heat, stirring occasionally, until golden brown. Transfer the sesame seeds to a large bowl and cool.
Process the almonds and hazelnuts in a blender or nut grinder until finely chopped. Add to the sesame seeds.
Toast the coriander and cumin seeds in same skillet on low heat, stirring occasionally, until fragrant. Cool then grind seeds using a mortar and pestle or spice grinder. Add to the almond mixture. Add the pepper and salt and mix well. Store in airtight jars.