Advertisement

Rosemary-roasted Hazelnuts

The perfect snack: Salty, oily, nutty and hot!

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.

This recipe is made by simply roasting Washington DuChilly hazelnuts—the variety with thin skin that doesn’t have to be scrubbed off—with a great olive oil, chopped fresh rosemary, and sea salt.
 
 
What You Need
  • 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

Directions
  1. Preheat oven to 400°F.

  2. 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.

 

Serving a Crowd?

This recipe doubles and triples beautifully, if you’re serving larger crowds.

Advertisements