Toasty Rosemary Hazelnuts
Update 8/10/22: Since my rosemary bush is growing like crazy, I thought I’d repost this delicious nutty snack. I plan to make a jar as a gift for this weekend.
Living in Oregon can have some of the best food benefits. The valley veggies, the ocean shore fresh catches that are bathed in sea salt and so much more! Oregon Willamette Valley produces 99% of the US hazelnut crop. Finding fresh local grown hazelnuts is a bonus!!
During roasting, the shells will begin to split and break away. A lot of the shells can be rubbed off, leaving behind a toasty hazelnut.
Roasted at high heat, skins removed, sautéed in rosemary infused oil, salted and served. These toasty nuts are an absolute great addition to your menu. They also make a great hostess gift! 🙂
My original story of these herby nuts: 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
1 1/2 cups raw hazelnuts with skins on
1 teaspoon fresh finely chopped rosemary or more if you like
1 tablespoon of olive oil or avocado oil
Kosher or coarse sea 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.
