30 grams (1 ounce, 1/4 cup) hazelnuts
– 30 grams (1 ounce, 1/4 cup) shelled pistachios (unsalted)
– 4 tablespoons sesame seeds
– 2 tablespoons coriander seeds
– 2 tablespoons cumin seeds
– 1 teaspoon fennel seeds
– 1 teaspoon black pepper berries
– 2 teaspoons dried thyme
– 1 teaspoon salt

Toast the hazelnuts and pistachios in a dry skillet, and set aside. Toast the seeds and berries (from sesame to black pepper) in the skillet for 2 minutes, until fragrant, shaking the skillet frequently. Let cool completely.

Combine all the ingredients, and grind to a coarse powder in an electric grinder or with a mortar and pestle. You may have to proceed in two batches.

Pour into a jar, close tightly, and keep somewhere cool and dry.