Tuesday, November 13, 2012

Rosemary-roasted Hazelnuts: A Twist on Tradition

Bar snacks are a dime a dozen, but it’s rare to come across something that’s simultaneously salty, oily, nutty, hot, and grown locally. Made by simply roasting Washington DuChilly hazelnuts — the variety with thin skin that doesn’t have to be scrubbed off — with great olive oil, chopped fresh rosemary, and sea salt, these are Washington State’s Marcona almonds.

This recipe doubles and triples beautifully, if you’re serving larger crowds.

Photograph © 2012 by Lara Ferroni, excerpted from Dishing Up® Washington.

Rosemary-roasted Hazelnuts

Makes 1 cup

1 cup dry-roasted DuChilly hazelnuts
2 teaspoons extra-virgin olive oil
1 teaspoon finely chopped fresh rosemary
¼–½ teaspoon sea salt

  1. Preheat the oven to 400°F. 
  2. Mix the hazelnuts and the 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. 

Excerpted from Dishing Up® Washington © 2012 by Jess Thomson. All rights reserved.

Jess Thomson is a food writer based in Seattle. Her work regularly appears in Sunset and Edible Seattle. She is a regular guest on Seattle’s NPR station, KUOW.

Go to A Twist on Tradition Thanksgiving Menu for more great Thanksgiving recipes.

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