Dukkah

Makes 1 heaping cup

INGREDIENTS

• 1/2 cup pecans
• 3 TBSP raw almonds ( if roasted, do not toast in step 1)
• 1/4 cup pine nuts
• 3 TBSP walnuts
• 1 TBSP fennel seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• salt

DIRECTIONS

1. Put pecans, almonds (if not already roasted), and pine nuts in an ungreased cast iron skillet. Toast briefly over medium heat, tossing regularly until the nuts turn a nice golden brown.  Transfer to a dish.
2. Add nuts to food processor.  Add fennel seeds, coriander, cumin and salt to taste. Pulse for about 10 seconds or until the nuts are broken into a course mixture.  Do not over process!
3. Taste and adjust seasoning.
4. Use or transfer to a mason jar and store in pantry for up to 2 weeks or freeze for up to 3 months.