Toasty Rosemary Hazelnuts

Toasty Rosemary Hazelnuts

My in-laws gifted us with a fresh one pound bag of raw hazelnuts. They are grown locally and couldn’t be better. Well somewhat better after I toasted them and added a hint of rosemary. I even hesitated to use rosemary as I am recovery from an overdose of rosemary which was all my fault.

Several years ago I thought it would be so wonderful to have a bouquet of fresh cut rosemary from my backyard on my windowsill. At first the house smelled amazing. As the day went on it began to move from wonderful to not so great. I have read that to much rosemary can give food a medicinal quality. Well it can do it to the air as well.

So now I am on a road to mending, using rosemary very sparingly. These nuts were so good that I had to put them away so I would stop snacking on them. You have been warned!!

Toasty Rosemary Hazelnuts-The Prize of Cooking

Toasty Rosemary Hazelnuts-The Prize of Cooking

 

Toasty Rosemary Hazelnuts

1 1/2 cups hazelnuts with skins on
1 teaspoon fresh finely chopped rosemary
1 tablespoon of olive oil
Kosher or coarse salt

Heat oven to 450 degrees. Place hazelnuts on baking sheet. Roast in oven for approximately 7 minutes, turning nuts as needed. Remove from oven when the nuts begin to darken. Be careful to watch them closely because the roasting can go fast at the end.

Place nuts on a clean towel and let cool for 30 minutes. Roll the towel over the nuts to remove the outer skins. Not all of the skins will come off. Place nuts in a skillet with the olive oil and rosemary. Stir nuts in oil, cook until they are hot over medium heat. Season nuts with a sprinkling of salt and enjoy warm. Try not to eat the whole bowl in one seating.
[whohit]-Toasty Rosemary Hazelnuts-[/whohit]

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