Recipe from Dishing Up Washington by Jess Thomson ($19.95 Storey Publishing 2012)
It’s rare to come across something that’s simultaneously salty, oily, nutty, and hot.
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.