Friday, October 15, 2010

Some words on Hazelnuts

This post is a shot-out to a very tasty local tree nut: The hazel nut, sometimes referred to as Filberts (depending on shape). And as Bree noted, Filbert would be a great name for a small-ish dog. Phil for short!

Raw hazelnuts in a chop salad.
Roasted hazelnuts.
Roasted hazelnuts in a salad.
Hazelnuts in my steel cut oats.

I revisited brown sugar rosemary hazelnuts and was just as satisfied by them as when I first posted.

To roast:
Place shelled nuts on a baking pan and cook for 5-10 minutes at 375, until golden brown. Then take the nuts out of oven and use a dishtowel to partially remove some of the skins from the nuts. These nuts are hot (!) so be careful. Sprinkle with salt or add a glaze and cook a little more.
Pour a desired glaze of the nuts and toss in a bowl until nuts are coated. Cover the baking sheet with parchment paper and spread the coated nuts over the surface. Then pop it ack into the oven and cook until sugar is bubbly and thick. And as before: separate nuts from each other once out of the oven so that they don't stick to each other as they cool.

As fall sets in, I'd love to roast more nuts. It makes my apartment smell good and stay very warm!

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