Rosemary-Roasted Hazelnuts
Ingredients
  • 1 cup dry-roasted DuChilly hazelnuts
  • 2 tsp extra-virgin olive oil
  • 1 tsp finely chopped fresh rosemary
  • [q:1/4] to [q:1/2] tsp sea salt
Directions
  1. Preheat oven to 400°F.
  2. Mix the hazelnuts and oil in a small ovenproof dish. Sprinkle the rosemary on top, then roast for 10 minutes, or until fragrant and toasted. Toss with salt to taste, and serve warm.