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These are one of my favorite snacks.

A little sweet

a little spicy

and completely delicious.

Peeling hazelnuts can be kind of tricky.

After some trial and error, I’ve found the Julia Childs method to be the easiest.

Boil 3 cups of water

add 2 Tbps baking soda

add hazelnuts and boil for three minutes.

Drain in a colander and then rinse with cold water for several seconds.

Once the hazelnuts are cool enough to handle grab a small handful and roll back and forth between your hands slightly vigorously until the skins come off.

More vegan snack recipes

Spicy Rosemary Hazelnuts

Author: bearplate
Prep Time: 5
Cook Time: 25 mins
Total Time: 30 minutes
Yield: 6 1x
Category: Snack
Method: baked
Cuisine: vegan | gluten-free

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Description

Slightly sweet and spicy rosemary roasted hazelnuts.

Ingredients

Scale

3 cups peeled hazelnuts
3 Tbsp Agave
2 Tbsp sugar
2 Tbsp finely chopped fresh rosemary
1 tsp Tabasco sauce
1/2 tsp salt

Instructions

Preheat oven to 350 degrees
Spread hazelnuts in a thin layer on a baking sheet. Bake until lightly golden (about 12 min).
In a large microwave-safe bowl combine the agave, sugar, rosemary, and Tabasco.
Microwave on high for one minute. Stir.
Most of the sugar should be dissolved, if it hasn’t, microwave for an additional 15 seconds.
Add the salt.
While the hazelnuts are still hot carefully add them to the bowl and stir until they are well coated.
Spead the hazelnuts back onto the baking sheet and return to the oven for 3 minutes.
Allow to cool.
Break apart any that are stuck together.

Nutrition

Serving Size: 6
Calories: 470
Fat: 41
Carbohydrates: 24
Fiber: 7
Protein: 10

Keywords: Spicy Rosemary Hazelnuts, Christmas, vegan, nuts