Preheat oven to 400 degrees F.

On a lined cookie sheet (use a silpat or parchment), sprinkle the pine nuts, hazelnuts, cumin seeds, coriander seeds, and thyme. Bake for 8 minutes or until the hazelnuts are dark brown.

In a high-speed blender or food processor, blitz the nuts and seeds for 30 seconds or until they are combined but still have texture.

Combine the blended nuts with the sesame seeds, paprika, salt, and pepper in a bowl. Stir to combine and store in an airtight container in a cool, dry place for up to 3 months.