1 cup hazelnuts, shelled, skins on
1/4 cup sesame seeds
1/4 cup coriander seeds (or 2 tablespoons ground coriander)
1/2 tsp kosher salt
1 1/2 Tbs cumin seeds (or 2 1/2 teaspoons ground cumin)
1/4 tsp black pepper
1/4 tsp red chili flakes
Preheat the oven to 350 degrees F. Put the hazelnuts on a rimmed baking sheet and bake for 5 to seven minutes, until they smell fragrant. Let them cool slightly, then put them in the work bowl of a food processor.
In a dry skillet (preferably cast-iron) over medium heat, toast the coriander, cumin and chili flakes for 1 to 2 minutes, just until you smell the fragrance of the spices.
Immediately put them into the food processor with the nuts (if you leave them in the hot pan, the spices will burn). Pulse until the nuts and spices are ground, with just a few small pieces of nut still visible.
In the same dry skillet over medium heat, toast the sesame seeds 1 to 2 minutes, until just fragrant. Add to the food processor along with the salt and pepper and pulse just to combine — don’t grind the sesame seeds, which should stay whole.
Turn into a storage jar and cool before covering with a lid.