Spread the nuts out separately. Each onto their own baking tray or repeat if you only have one baking tray.
For no particular reason, we shall start with the pistachios. They should already be shelled but still in their husk. Roast for about 8 - 10 minutes then remove from the oven and let cool down completely. Keep an eye on them as they roast as to not burn them. Your oven is not my oven and cooking times might differ. Common sense goes a long way. Rub them between your hands when cooled to remove most of the skin. Most people don't like the bitterness from the skins/husks so, we remove it.
Hazelnuts next. Repeat as for the pistachios. Same time. Same process. Same attention.
Flaked almonds will take slightly less time to roast. About 6 minutes should do it.
Pine nuts are in the same boat as almonds. They burn in the blink of an eye so pay even closer attention. 6 - 8 minutes.
I prefer preparing sesame seeds in a pan on the stove. Simply toast in a pan while tossing constantly over medium heat until nicely fragrant or golden brown. Once done, remove from the pan to stop them from cooking and let cool down completely.
For the spices
Heat a skillet on the stove on medium heat without oil. Just dry.
When the skillet is hot add the whole spices. Cumin, coriander, and black peppercorns.
Toss continuously to avoid disappointment and end up with perfectly home-roasted spices.
Add into a spice grinder or pestle and mortar. Let it cool down first before grinding into a fine powder.
Bringing it all together
If you have a food processor then pulse the nuts as to break them up into small bits. If you don't have a food processor then grab a knife, large chopping board and get chopping. Crush the nuts with the side of the knife first before running the blade through it a few times until small and evenly chopped. Do not over-process the nuts. They will release their oils and you will end up with nut butter instead, so be mindful. Keeping the nuts cool helps to avoid this which is why we cool them down before processing.
When the nuts are blended or chopped, add them into a mixing bowl.
Add the sesame seeds, spice mix, thyme leaves, salt, and sugar.
Mix it up well making sure everything is evenly distributed. Now, you have proper Egyptian dukkah.
Notes
You can make a large batch and store in airtight containers for many months.
If you want to make a Keto version or no-sugar dukkah then replace the sugar with an alternative or omit all-together.
Dukkah makes a great gift so put it in a jar, wrap it up nicely and take it with to the next party.