Crush or chop the hazelnuts, then toast them along with the pepitas in a dry skillet over low-medium heat until fragrant. Remove from the skillet and allow to cool.
Add coriander, cumin, and peppercorns to the same pan. Toast for about 2 minutes, then stir in chile flakes and toast an additional minute. Remove from heat and allow to cool.
Using a mortar and pestle or a spice mill, crush hazelnuts and pepitas until coarsely chopped. Then add in the coriander seeds, cumin seeds, peppercorns, and sea salt and grind until just before it turns into powder.
Add sesame seeds to the skillet. Toast for a few minutes or until they begin to brown. Remove sesame seeds from the pan and turn off the heat.
Next, add sesame seeds to the skillet. Toast for two minutes, or until they begin to brown. Remove sesame seeds from the skillet and turn off the heat.
In a small bowl, combine dukkah spice mixture with sesame seeds, dried mint, and thyme leaves. Mix to combine and store in an 8 oz jar until needed.