Dukkah

• 23 cup blanched almond
• 23 cup hazelnuts
• 12 cup sesame seeds
• 14 cup coriander seed
• 2 tablespoons cumin seeds
• 2 teaspoons fresh ground black pepper
• 2 teaspoons flaked sea salt

1. Preheat the oven to 180C or160C if using a fan forced oven.
2. Spread the almonds and hazelnuts onto oven trays and roast them in the oven about 10 minutes or until toasted.
3. Transfer the hazelnuts to a clean tea towel and rub nuts in tea towel to remove as much of the hazelnut skin as possible.
4. Allow the nuts to cool.
5. Meanwhile, toast the sesame seeds in a dry frying pan over a low heat, stirring occasionally until they golden brown.
6. Transfer the sesame seeds to a large bowl and allow to cool.
7. Process almonds and hazelnuts, until chopped finely.
8. Add this to the sesame seeds.
9. Combine the coriander and cumin seeds in a dry frying pan, cook over low heat, stirring occasionally until fragrant.
10. Again allow this mix to cool.
11. Grind seeds using a mortar and pestle or spice grinder or a mini-mill.
12. Mix all of the ingredients together and mix well.

blanched almond, hazelnuts, sesame seeds, coriander seed, cumin seeds, fresh ground black pepper, salt

Taken from www.food.com/recipe/dukkah-428536 (may not work)