Nori, Almond, and Chile Sprinkle

Name: Nori, Almond, and Chile Sprinkle
Yield: Makes about ½ cup
Ingredients: ½ cup almonds; 1 toasted nori sheet; 2 tablespoons black sesame seeds; 1 teaspoon urfa pepper or crushed red pepper flakes; Kosher salt; A spice mill or mortar and pestle

By Chris Morocco

December 26, 2017

Image may contain Plant Food Produce Vegetable Bean and Lentil

Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

Recipe information

Yield
Makes about ½ cup

Ingredients

½ cup almonds

1 toasted nori sheet

2 tablespoons black sesame seeds

1 teaspoon urfa pepper or crushed red pepper flakes

Kosher salt

Special Equipment

A spice mill or mortar and pestle

Preparation

Step 1
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then crush with a flat-bottomed cup or mug. Coarsely grind nori in spice mill or with mortar and pestle.
Step 2
Mix crushed almonds, ground nori, sesame seeds, and urfa pepper in a small bowl; season lightly with salt.
Step 3
Do Ahead: Dukkah can be made 5 days ahead. Store airtight at room temperature.

TagsCondiment Nori Seaweed Almond Nut Chile Vegetable Dairy Free Gluten Free Vegan Vegetarian Healthyish Bon Appétit

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