Nori, Almond, and Chile Sprinkle

• 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

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.
2. Mix crushed almonds, ground nori, sesame seeds, and urfa pepper in a small bowl; season lightly with salt.
3. Do Ahead: Dukkah can be made 5 days ahead. Store airtight at room temperature.