Roasted Hazelnuts with Thyme
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh thyme leaves
- Carbohydrate 6 g(2%)
- Fat 25 g(38%)
- Fiber 4 g(15%)
- Protein 5 g(11%)
- Saturated Fat 2 g(10%)
- Sodium 95 mg(4%)
- Calories 254
Preparation Preheat oven to 450°F with rack in middle. Roast nuts in 1 layer in a shallow baking pan in oven until nuts have a toasted aroma and skins are very dark, about 8 minutes. Remove from oven and let stand 30 minutes, then, if desired, rub in a kitchen towel to remove any loose skins. Heat nuts with thyme in oil in a large heavy skillet over medium heat, shaking skillet, just until hot. Transfer to a bowl and sprinkle with sea salt. Cooks' note:• Nuts can be roasted and skinned 1 day ahead and kept, covered, at room temperature.
Preparation Preheat oven to 450°F with rack in middle. Roast nuts in 1 layer in a shallow baking pan in oven until nuts have a toasted aroma and skins are very dark, about 8 minutes. Remove from oven and let stand 30 minutes, then, if desired, rub in a kitchen towel to remove any loose skins. Heat nuts with thyme in oil in a large heavy skillet over medium heat, shaking skillet, just until hot. Transfer to a bowl and sprinkle with sea salt. Cooks' note:• Nuts can be roasted and skinned 1 day ahead and kept, covered, at room temperature.
