Dukkah

This was an Annabel Langbein recipe which I now always use for creating dukkah. Originally it was using hazelnuts and almonds as I've listed below, but I have used any nut combination and it's always yummy.

1/2 cup hazelnuts

1 cup almonds

2 tbsp cumin seeds

1 tbsp coriander seeds

.5 tsp fennel seeds

2 tsp black sesame seeds

1 tsp flakey salt

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Heat the oven to 180C.

If you're using hazelnuts with skins on, you'll need to roast them on a separate tray so then when they're done you can take the skins off (rub them in a dry tea towel)

Otherwise, put all the ingredients on a baking tray (I always put baking paper on first) and roast for 10 minutes until golden and fragrant. Sometimes it does take a bit longer but be careful it doesn't burn as nuts can do.

When done, blitz in a food processor until you reach the size you're looking for. The one in the photo was quite chunky. You can go smaller but don't end up with a powder.