Toasted Hazelnut and Sesame Dukkah

1.Preheat your oven to 350°F (175°C). Spread the raw hazelnuts in a single layer on a rimmed baking sheet and toast for 10-12 minutes, or until the skins are dark and the nuts are fragrant.

2.Transfer the warm hazelnuts to a clean kitchen towel and rub them vigorously against each other to loosen and remove the papery skins; discard the skins and let the nuts cool completely.

3.In a dry skillet over medium heat, add the coriander seeds, cumin seeds, and fennel seeds. Toast for 2-3 minutes, shaking the pan constantly, until the spices become highly aromatic and turn one shade darker—do not leave them unattended as they burn quickly.

4.Remove the spices from the pan and add the sesame seeds to the same skillet. Toast over medium-low heat for 3-5 minutes, stirring frequently, until they are golden brown and smell nutty, then immediately transfer to a bowl to stop the cooking process.

5.Place the cooled, skinned hazelnuts into a food processor. Pulse 5-7 times until the nuts are coarsely chopped; avoid over-processing or you will end up with a nut butter consistency.

6.Add the toasted coriander, cumin, and fennel seeds to the food processor with the nuts. Pulse 3-4 more times just to crack the seeds and integrate them while maintaining a chunky, textured crumb.

7.Transfer the mixture to a medium bowl and stir in the toasted sesame seeds, flaky sea salt, black pepper, and dried thyme by hand until evenly distributed.

8.Store the Dukkah in an airtight glass jar at room temperature for up to 2 weeks, or in the refrigerator for up to 2 months to keep the oils in the nuts from turning rancid.