Step 1

1 Preheat the oven to 350 degrees

Step 2

2 Spread the hazelnuts or almonds on a rimmed baking sheet

Step 3

3 Toast for about 8 minutes, just until fragrant

Step 4

4 If you’re using hazelnuts, immediately transfer them to a clean dish towel

Step 5

5 Fold and close the towel so the nuts will steam and cool

Step 6

6 Rub them in the towel to loosen the skins

Step 7

7 If some skins do not come off, return those hazelnuts to the oven to toast for 5 more minutes, then repeat the towel method for removing the skins

Step 8

8 Discard the skins

Step 9

9 (The almonds do not need to be skinned

Step 10

10 ) Cool, then transfer to a food processor

Step 11

11 Spread the sesame seeds in a heavy skillet over medium heat; toast for 3 or 4 minutes, shaking the pan often to avoid scorching

Step 12

12 The seeds should turn golden and smell nutty

Step 13

13 Transfer to the food processor

Step 14

14 Repeat the skillet step with the pumpkin seeds, transferring them to the food processor

Step 15

15 Place the coriander seed in a small, heavy skillet over medium heat; toast for about 45 seconds, just until it begins to become fragrant

Step 16

16 Transfer to the food processor

Step 17

17 Repeat with the cumin seed and fennel seed

Step 18

18 Add the black pepper, fleur de sel or fine sea salt and the paprika

Step 19

19 Make sure the mixture is completely cool, then pulse until coarsely or finely ground, to taste, being careful not to over-process or the nuts will become oily and start to clump together

Step 20

20 Transfer to a bowl for serving