1/3 C Marcona Almonds
1/3 C Pistachios, roasted
1/3 C Hazelnuts, roasted, skinned
2 tsp Coriander Seeds
½ tsp Cumin Seeds
½ tsp Fennel Seeds
1 tsp White Sesame Seeds
¼ tsp Himalayan Pink Salt
Fresh course ground black pepper, to taste
In a dry saute pan lightly toast the seeds over medium until fragrant and then pour them onto a plate to cool. Add the nuts to the pan and dry toast to brown lightly and bring out nutty aromas. Remove from the pan to cool.
In a food processor or spice grinder, pulsing on and off, grind the nuts until coarse ground and crunchy. Put into a small mixing bowl and then pulse grind the seed mixture the same way. Add the seeds to the nuts and season with pink salt and fresh course ground black pepper to taste. Keep sealed in glass jar.
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