Magic Crunchy Smoky Sprinkle

I toyed with the idea of calling this Macadamia Dukkah because that’s essentially what it is – my take on dukkah, the Egyptian sprinkle of spices, nuts and seeds.

However when I tested the idea with my Simple Meal Plans members, it didn’t score very well.

BUT it is so so delicious.

So I decided to publish the recipe with a more inspiring name. Which describes this elixir perfectly.

It’s such a brilliant staple to have in the pantry for ‘blandness emergencies’.

Just add a tablespoon or two of this Magic Crunchy Sprinkle to any lack-lustre dish and it will instantly be transformed. Bursting with flavour and interesting texture.

I intend to always have a jar in the pantry. You really should too. And I usually make a double batch.

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Magic Crunchy Smoky Sprinkle

Total Time 15 minutes
Servings 2 cups


  • 75 g roast macadamias
  • 75 g roast almonds
  • 30 g ground coriander
  • 5 g smoked paprika
  • 50 g sesame seeds or linseeds (flax) or half each
  • 1/4 teaspoons fine salt.


  • Place macadamias, almonds, coriander, paprika, seeds and salt in a food processor.
  • Pulse for a few seconds or until the nuts are chopped but still with a little visible chunks.
  • Store in an air-tight jar in the pantry. See below for ideas to use it.

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Ideas to Use Your Sprinkle

for lunch – in a Sensational Savoury Yoghurt Bowl.

with eggs – sprinkle over poached, boiled, scrambled or fried eggs. Or even to bring life to an omelette.

on veggies – drizzle cooked veggies with a little extra virgin olive oil and then let the magic sprinkle do its job. Especially fab with Beautiful Boiled Broccoli or Roast Eggplant (Aubergine) or Roast Cauliflower.

with cabbage – take Darya’s Egg Fried Cabbage to a new level.

with chicken – use instead of Za’atar in this Lemony Roast Chicken. Or sprinkle over simple pan fried chicken breast or thigh fillets.

with fish – beautiful with pan fried fish or this fast roast salmon.

adding some spice to meatballs – just sprinkle on these Feta & Meat Balls.

with avo – sprinkle on this Avocado Butter served on toast or these Little Almond Breads.

as a soup topper – like this Longevity Leek Soup or Creamy Mushroom, Leek & Spinach Soup or Creamy Cabbage & Almond Soup.

on soft cheese – sprinkle anywhere you’re using soft cheese.

for afternoon tea – my favourite afternoon tea is 2 tablespoons linseeds (flax), a few tablespoons greek yoghurt, a few tablespoons pumpkin seeds (pepitas) or sunflower seeds and then a generous dusting of this sprinkle. If I’m feeling particularly hungry I add a teaspoon or two of nut butter or tahini.

Variations & Substitutions

more economical – replace macadamias with roast peanuts or cashews.

different nuts – almonds and hazelnuts are traditional for dukkah like this recipe but any nuts will work. I prefer roast nuts for extra flavour.

different spices – ground cumin is often used with the coriander. a little ground cinnamon or all spice might be nice. Traditionally sukkah doesn’t contain the smoked paprika – so feel free to leave it out.

different seeds – I like a mix of sesame and linseeds (flax). But any seeds will work.

Waste Avoidance Strategy

All ingredients can be kept in the pantry.

Problem Solving Guide

bland –  more salt!

no food processor –  just finely chop everything by hand.

Prepare Ahead

Absolutely! Keep in an airtight jar in the pantry for months (depending on how fresh your nuts / seeds are).

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  • Wonderful dukkah recipe! I purchased some premade dukkah, enjoyed it! Now I make it with whatever nuts I have and it is a complete win sprinkled on freshly steamed ulu. Brushed the pieces of ulu with a bit of butternd sprinkled on this magical topping. Oh my!

  • 5 stars
    Luv this stuff. This is how I make it, too, only I add fennel seeds, cumin and cayenne. I like to dip bread, pita chunks or tortilla pieces in olive oil and then in dukkah – tasty app. Reminds me of Italian bread and herbed olive oil. I use it as a crust for fish filets or chicken tenders; add it to tuna salad; heavily sprinkle it on spaghetti squash with roasted garlic. I like it on salads instead of croutons and on hummus. This is such a versatile condiment!I always have a container in the fridge.

  • I’ve been toying with the idea of making Dukkah for several years now, but have never quite gotten to it, probably because it seemed too complicated and I didn’t have a lot of use for it. But now, thanks to you I have no excuse – this recipe sounds very well worth trying.

      • 5 stars
        I did make this to go with the savory yogurt bowls and it is very nice. I think I would work on getting the nuts mostly chopped before adding the other ingredients, because I couldn’t see what was happening to them and ended up with some very large nut chunks.

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