Almonds and hazelnuts, or almonds and macadamia nuts 1 cup
Sesame seeds ½ cup
Coriander seeds 1/3 cup
Cumin 2 tsp.
Sugar a pinch
Salt 1 tsp.
Black pepper, ground as needed
Dry roast the nuts and chop finely. If using hazelnuts, be sure to remove the skins before chopping.
Toast the sesame seeds and coriander separately in either a dry pan over moderate heat on top of the stove or in a preheated 400°F oven for 3 to 5 minutes, or until fragrant.
With a spice or coffee grinder, grind the coriander in short bursts until reasonably fine and add to a bowl along with the nuts and sesame seeds.
Grind the cumin, sugar, salt, and pepper together until very fine. Taste and adjust seasoning to your own taste.
Add to the sesame-nut mixture. Will keep in an airtight container for up to 4 weeks.