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
- Preheat oven to 400°F.
- 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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