Sweet and Spicy Rosemary Hazelnuts

Sweet and Spicy Rosemary Hazelnuts
Sweet and Spicy Rosemary Hazelnuts
Leigh Santini of Portland, Oregon, writes: "A group of coworkers and I had a fantastic dinner at the nearby Farm Café a couple of weeks ago. While we were waiting for our table, we had drinks and an order of the roasted hazelnuts on the deck. I know I tasted rosemary in the glaze but couldn't place the rest of the flavors. Can you help?" The restaurant uses locally grown Oregon hazelnuts for this recipe. If the nuts have been stored in the freezer, bring them to room temperature before roasting so the coating maintains a smooth consistency.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 cups
American Bake Cocktail Party Rosemary Hazelnut Bon Appétit
  • vegetable oil
  • 1 tablespoon coarse kosher salt
  • Carbohydrate 22 g(7%)
  • Fat 24 g(37%)
  • Fiber 4 g(15%)
  • Protein 6 g(12%)
  • Saturated Fat 2 g(9%)
  • Sodium 131 mg(5%)
  • Calories 310

Preparation Preheat oven to 350°F. Brush 13x9x2-inch baking pan and large rimmed baking sheet generously with oil. Mix hazelnuts, brown sugar, rosemary, salt, and hot pepper sauce in large bowl to blend. Transfer to prepared baking pan. Bake until sugar melts and coats nuts, stirring every 5 minutes, about 20 minutes. Transfer to prepared baking sheet. Cool completely. Break hazelnuts apart and store in airtight container at room temperature. (Can be made 5 days ahead.) Test-kitchen tip:It's important to keep the hazelnuts hot during the entire baking time so the glaze doesn't clump. To prevent the hazelnuts from cooling off, don't remove them from the oven when stirring — just pull the oven rack out slightly.

Preparation Preheat oven to 350°F. Brush 13x9x2-inch baking pan and large rimmed baking sheet generously with oil. Mix hazelnuts, brown sugar, rosemary, salt, and hot pepper sauce in large bowl to blend. Transfer to prepared baking pan. Bake until sugar melts and coats nuts, stirring every 5 minutes, about 20 minutes. Transfer to prepared baking sheet. Cool completely. Break hazelnuts apart and store in airtight container at room temperature. (Can be made 5 days ahead.) Test-kitchen tip:It's important to keep the hazelnuts hot during the entire baking time so the glaze doesn't clump. To prevent the hazelnuts from cooling off, don't remove them from the oven when stirring — just pull the oven rack out slightly.

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