Hazelnut and Pistachio Dukka

Ingredients

• 13 cup raw hazelnuts
• 1/4 cup raw shelled pistachios
• 13 cup sesame seeds
• 1/4 cup coriander seeds
• 2 Tbs. cumin seeds

Instructions

1. Preheat oven to 375F.
2. Spread hazelnuts and pistachios on baking sheet, keeping separate.
3. Roast 5 minutes.
4. Transfer pistachios to bowl, and continue roasting hazelnuts 2 minutes more, or until nuts are golden.
5. Transfer hazelnuts to clean towel.
6. Cool 5 minutes, then rub skins off with towel.
7. Toast sesame seeds in skillet over medium-low heat 1 to 2 minutes, or until light brown, shaking pan constantly.
8. Set aside 1 Tbs.
9. sesame seeds.
10. Repeat with coriander seeds, then cumin seeds, toasting each until just fragrant.
11. Toss nuts and seeds together, and cool.
12. Coarsely grind spice-nut mixture 1/4 cup at a time in spice mill or coffee grinder until lightly crushed.
13. Add remaining 1 Tbs.
14. sesame seeds, and season with salt and pepper, if desired.