CATEGORY:
Snacks
YIELD:
3 cups
Buttery Toasted Hazelnuts
INGREDIENTS
- 3 cups unskinned hazelnuts
- 1 tablespoon unsalted butter
- 1/4 teaspoon fine ground sea salt
- 1 tablespoon thyme leaves, fresh
- zest of 1/2 orange
- zest of one lemon
METHOD / INSTRUCTIONS
- Preheat the oven to 375° F.
- Place the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven for about 15 minutes or until the nuts become fragrant, their skins darken, and some skins begin to split a bit. Remove from the oven.
- In a large skillet over medium-high heat warm the butter. You want the butter to get toasted and fragrant.
- Stir in the salt, then add the hazelnuts. Stir to coat the nuts in butter, then stir in the thyme. Saute for about a minute and then finish with the orange and lemon zest, saving a bit of the zest for garnish.
- Remove the nuts from heat to cool. Add salt to taste. Serve warm or at room temperature.
