Hazelnut and Pistachio Dukka

1. 1

   Preheat oven to 375F.

2. 2

   Spread hazelnuts and pistachios on baking sheet, keeping separate.

3. 3

   Roast 5 minutes.

4. 4

   Transfer pistachios to bowl, and continue roasting hazelnuts 2 minutes more, or until nuts are golden.

5. 5

   Transfer hazelnuts to clean towel.

6. 6

   Cool 5 minutes, then rub skins off with towel.

7. 7

   Toast sesame seeds in skillet over medium-low heat 1 to 2 minutes, or until light brown, shaking pan constantly.

8. 8

   Set aside 1 Tbs.

9. 9

   sesame seeds.

10. 10

    Repeat with coriander seeds, then cumin seeds, toasting each until just fragrant.

11. 11

    Toss nuts and seeds together, and cool.

12. 12

    Coarsely grind spice-nut mixture 1/4 cup at a time in spice mill or coffee grinder until lightly crushed.

13. 13

    Add remaining 1 Tbs.

14. 14

    sesame seeds, and season with salt and pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.