Rosemary-Roasted Hazelnuts

Recipe Source
Recipe from Dishing Up Washington by Jess Thomson ($19.95, Storey Publishing, 2012)
Ingredients
  • 1 cup dry-roasted DuChilly hazelnuts
  • 2 tsp extra-virgin olive oil
  • 1 tsp finely chopped fresh rosemary
  • 1⁄4 to 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.

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