Dukkah Almonds

Ingredients

Instructions

1. 1

   Preheat a dry frying pan or skillet over medium-low heat. Measure all ingredients so they are ready to toast; keeping the heat moderate prevents the seeds from scorching and turning bitter.

2. 2

   Add the coriander seeds, cumin seeds, fennel seeds, and black pepper to the dry pan. Toast for 1-2 minutes, shaking the pan often, until fragrant. Tip them into a mortar or spice grinder immediately so they do not continue cooking in the hot pan.

3. 3

   Add the sesame seeds to the same pan and toast for 1 minute, stirring constantly, until lightly golden. Transfer to a plate to cool slightly.

4. 4

   Add the whole almonds to the pan and toast for 5-6 minutes over medium-low heat, stirring often, until they smell nutty and are lightly colored in spots. Cut or crush one almond to check: the center should be warm and crisp, not raw-tasting.

5. 5

   Grind the toasted coriander, cumin, fennel, black pepper, and fine sea salt to a coarse texture. Dukkah should stay slightly rough, not powdery, for the best crunch.

6. 6

   Roughly chop or pulse the warm almonds until they are in small uneven pieces, then combine them with the toasted sesame seeds and the ground spice mix. Toss thoroughly so every piece is coated.

7. 7

   Let the dukkah almonds rest for 2 minutes so the flavors settle, then serve warm or at room temperature as a keto snack or crunchy topping.

Nutrition per serving

Notes

• •For a finer, more traditional dukkah texture, crush everything by hand in a mortar and pestle rather than using a processor.
• •Store in an airtight jar for up to 1 week at room temperature, or longer in the fridge for maximum freshness.
• •Serve over cucumber slices, avocado, or unsweetened coconut yogurt for a keto-friendly appetizer.
• •If your sesame seeds brown too quickly, lower the heat immediately; burnt sesame will dominate the blend.

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