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Dukka

Food Network Canada
YIELDS
1 serving
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Ingredients

½
cup macadamia or Brazil nuts
¼
cup hazelnuts
¼
cup sunflower or pumpkin seeds
¼
cup unsweetened shredded coconut
1
cup sesame seeds
½
cup coriander seeds
¼
cup cumin seeds
1
tsp salt
1
tsp ground cumin
½
tsp pepper
½
tsp cinnamon
¼
tsp cayenne pepper
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Directions

Step 1

On rimmed baking sheet, spread macadamia nuts, hazelnuts and sunflower seeds; toast in 350°F (180°C) oven or toaster oven for 9 minutes.

Step 2

Sprinkle with coconut; toast, stirring occasionally, until nuts and coconut are fragrant and golden brown, about 3 minutes. Let cool.

Step 3

Meanwhile, on separate rimmed baking sheet, toast sesame seeds, coriander seeds and cumin seeds, stirring occasionally, until sesame seeds are golden, about 8 minutes. Let cool.

Step 4

In clean coffee grinder or mini food processor, chop nut mixture until fine with a few larger pieces. Transfer to bowl.

Step 5

Add seed mixture to grinder; pulse until finely chopped. Add to nut mixture along with salt, ground cumin, pepper, cinnamon and cayenne pepper; stir to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.) Makes about 3 cups.

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