Sweet and Spicy Roasted Hazelnuts With Rosemary
These are an exquisite nibble! The rosemary compliments the toasty undertones with the caramelized sugar and hazelnuts. And the small bit of cayenne just keeps the experience alive a little longer! Place these out at happy hour and your guests will be very happy indeed.
Enjoy! Jan Roberts-Dominguez
Makes 3 cups
- 2 tablespoons butter
- 2 tablespoons light corn syrup
- 3 cups lightly roasted and skinned hazelnuts
- 1/2 cup (packed) light brown sugar
- 1/4 cup coarsely chopped fresh rosemary
- 2 teaspoons coarse kosher salt
- 1/8 teaspoon cayenne
- Preheat oven to 350 degrees F. Place the butter and corn syrup in the center of a rimmed baking sheet and warm in the oven until the butter has melted. Meanwhile, in a medium-sized bowl, combine the hazelnuts, brown sugar, rosemary, salt, and cayenne. Transfer the mixture to the baking pan, stirring the mixture again with a flat-sided spatula to incorporate the butter and syrup. Bake until the sugar melts and caramelizes around the nuts, stirring every 5 minutes with a wide spatula or a pastry scraper, for about 20 minutes total baking time.
- While the nuts are roasting, spread a large sheet of waxed or parchment paper on a cutting board. When the nuts and coating have darkened, remove the pan from the oven and immediately scrape them out onto the paper, quickly spreading the nuts out so they don’t touch each other for the most part. Allow them to cool and then break them apart as desired into single nuts or clusters.
- The pieces should be stored at room temperature in an airtight container, in which they can be kept for several weeks.
- Beverage thoughts: The rosemary and toasty brown sugar are very complimentary to the herbal qualities of a big and fruity Zinfandel, such as Eola Hills’ Lodi old vine Zinfandel. I would also consider a nice amber ale, such as Deschutes Brewery’s Green Lakes Organic Ale. A edgier IPA, such as Nankasi Brewing’s Tricerahops Double IPA, is another refreshing alternative.
Copyright, 2010, Jan Roberts-Dominguez, “Oregon Hazelnut Country - the Food, the Drink, the Spirit.”