- a large handful of raw hazelnuts
- a large handful of raw almonds
- 1 tbsp. Coriander Seed
- 1 tbsp. seeds of spirits
- 1/2 tsp dried thyme
- 4 tbsp. sesame seeds
- a pinch of coarse sea salt
Roast the nuts in the oven at 220 ° C for 10 minutes, stirring occasionally. Fold hot in a towel and rub vigorously to remove the husk. Separately, roast coriander, sesame and cumin for 5-7 minutes in the oven.
Cool, put in a blender or combine with nuts, thyme and salt, chop into fine chips. Pour into a jar with a tight-fitting lid (preferably with a shutter and a rubber gasket), let it brew for 1 day before use. Store in a dark place for 3-4 months.