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Melt 3 Tbsp. butter in same skillet over medium heat. Add hazelnuts and 2 Tbsp. raw sesame seeds and cook, stirring often, until nuts are golden brown, 3–5 minutes. Add fennel, cumin, and ½ tsp. red pepper flakes and cook, stirring, to bloom spices, about 1 minute longer. Remove skillet from heat; season with ½ tsp. salt.
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