I adapted this nut recipe off of Epicurious and served them on the deck with wine while I was finishing getting dinner on the table for Easter. Fresh rosemary is a must for this recipe. I brought the extra nuts into work and they are all asking for the recipe. Here it is gang!
Ingredients:
Nonstick vegetable oil spray
4 cups hazelnuts
1 cup packed dark brown sugar
1/2 tsp. salt
2 Tbsp. water
2 Tbsp. water
2 Tbsp. butter
1/3 cup finely chopped fresh rosemary
1/8 tsp. ground red pepper or cayenne (or to taste)
1 Tbsp. Turbinado sugar
Directions:
First toast and husk the hazelnuts. Place nuts on a baking sheet and bake in a preheated oven at 350˚. Shake the pan and move the nuts around every 7 minutes so they are evenly toasted and golden brown (for about 20 minutes). When ready, pull out the nuts and let them cool a little. Keep the oven on. As the nuts cool, the nuts contract and the skins can come off. Use a cotton towel and hold a handful of nuts in the towel and roll them around allowing the friction of nuts and towel to rub the skins off. You won’t get all the skins off, but you will get a lot of it off. Discard skins. Set nuts aside.
Spray a 13 x 9 pyrex pan with nonstick spray. Also, line a rimmed baking sheet with tin foil and also spray a layer of nonstick oil on the foil. In a large saucepan, mix the brown sugar, salt, rosemary and red pepper over medium heat. Add water and butter to sugar and continue to stir. Mixture will melt and become syrupy and bubbly. Add the hazelnuts in the pan and mix to coat. Pour all the mixture into the pyrex pan and bake nuts in the oven. The sugar will get very bubbly and brown, creating a glaze on the nuts. Cook in the oven for about 20 minutes, stirring the nuts every 5 minutes. When ready, take the nuts out of the oven and pour nuts onto oiled baking pan. Make sure the nuts are in one layer and try to separate them from each other as much a possible. Sprinkle with Turbinado sugar for extra texture. Let nuts cool completely. The sugar will harden into a glaze on the nuts. When ready, peel the nuts off the sheet and break them apart. Store in an airtight container at room temperature. Nuts can be made 5 days ahead of your party!
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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