Almond Dukkah

Toast almonds and fennel seeds in a small skillet over low, stirring often, until fragrant and slightly darkened, about 5 minutes. Transfer to a small plate, and let cool 5 minutes. Roughly chop almonds.

Place cumin seeds in skillet, and toast over low, stirring often, until fragrant, about 45 seconds. Transfer to a work surface, and lightly crush with the flat side of a large knife.

Stir together chopped almonds, fennel seeds, crushed cumin seeds, sunflower seed kernels, sesame seeds, maple syrup, paprika, and salt in a small bowl until thoroughly combined. Store in an airtight container at room temperature.