In a large skillet over medium heat, combine nuts. Cook for about 3 minutes while storing consistently. Nuts should start to smell fragrant.
Add the sesame seeds to the pan and continue cooking.Cook for about 30 to 60 seconds and continue to stir. Sesame seeds should turn lightly golden on the edges. Be careful not to burn.
Remove the pan from the heat. Let cool for about 5 minutes.
Transfer nuts and seeds to food processor.
Add coriander, cumin, nutmeg or cinnamon, sea salt and black pepper to food processor.
Pulse for about 10-15 seconds. Do not over mix or it will turn to paste.
Nuts should be broken into a course texture (it should be crunchy, but fine enough that it will stick to meat, fish or veggies).
Transfer to serving bowl or store in air-tight container.