Spiced Hazelnuts

These sugary spicy hazelnuts/filberts make a nice gift at Christmastime. I’ve experiemented quite a bit with removing the nut skins and I challenge anyone to come up with a better method. Honestly, I’m always interested in improving my recipes, and I welcome feedback.

Servings: 12   Serving size: ¼ cup  Preparation time: ½ to ¾ of an hour  Baking time: about 15 minutes

Ingredients 3 cups hazelnuts/filberts 3 tablespoons canola oil 1 tablespoon cinnamon 2 teaspoons ground cloves ½ cup sugar

Directions Roasting and Skinning 1. Remove and separate all any pieces of shell from nut meats. 2. Place nuts in a microwavable container (I use a glass pie plate) and process on high for about 3 minutes. 3. Place in the freezer for 15 minutes. 4. Place in a heavy-duty ziplock bag and tumble in a clothes dryer on the no-heat setting for 15 minutes. 5. Pour about 1½ cups of nuts into a salad spinner and spin off loose skin.

Spicing 1. Preheat oven to 250°. 2. Measure oil into a plastic container with a tight-fitting lid. 3. Place nuts in the oil. Cover and shake vigorously, coating the nuts. 7. Pour out onto a large cookie sheet lined with parchment paper. 8. Process sugar and spices in a blender until super fine. Sprinkle about half of the mixture on the nuts. 9. Roast for about 15 minutes, watching that they don’t burn. 10. Stir and sprinkle with the remaining sugar mixture and roast for about 15 more minutes or until golden brown and crunchy.

Serve in a pretty dish or place in a package with a bow for gift giving.

I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.

Good cooking to you,

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