Prep the air fryer: Preheat to 325°F (165°C). If your air fryer has a mesh basket, line it with a piece of perforated parchment to prevent small seeds from falling through.

Toast the nuts: Add hazelnuts (or almonds) in a single layer. Air fry for 5–7 minutes, shaking halfway, until fragrant and lightly browned. Watch closely—nuts can burn fast.

Skin the hazelnuts (optional but recommended): If using hazelnuts, rub them in a clean kitchen towel to loosen most of the skins. Don’t worry about getting every bit off.

Toast the seeds and spices: In the basket, add sesame seeds, coriander seeds, cumin seeds, and peppercorns. Air fry at 300°F (150°C) for 3–5 minutes, shaking once or twice, until the sesame turns pale golden and aromas bloom.

Cool completely: Transfer nuts and seeds to a plate to cool. This stops carryover cooking and keeps flavors bright.

Grind to texture: In a food processor or mortar and pestle, pulse the nuts first until they’re coarse, like rough sand—no pastes. Add the toasted seeds, spices, and salt. Pulse a few times to combine. You want a gritty, crunchy mix, not powder.

Adjust seasoning: Taste and add more salt or a pinch of chili flakes if you like heat. If you want extra aroma, stir in a few drops of sesame oil, but don’t overdo it—dukkah should stay dry and crumbly.

Store: Transfer to an airtight jar. Let it rest 1 hour before using for the flavors to settle.