It’s rare to come across something that’s simultaneously salty, oily, nutty, and hot.
Recipe from Dishing Up Washington by Jess Thomson ($19.95 Storey Publishing 2012)
- 1 c dry-roasted DuChilly hazelnuts
- 2 tsp extra-virgin olive oil
- 1 tsp finely chopped fresh rosemary
- 1/4-1/2 tsp sea salt
- Preheat oven to 400°F.
- Mix the hazelnuts and oil in a small ovenproof dish. Sprinkle the rosemary on top, then roast for 10 minutes, or until fragrant and toasted. Toss with salt to taste, and serve warm.