Hot & Sugary Roasted Hazelnuts with Rosemary & Cayenne
– Jan Roberts Dominguez from her “Oregon Hazelnut Country” cookbook
2 Tbs butter
2 Tbs light corn syrup
4 cups lightly roasted and skinned hazelnuts (15 minutes at 350 deg)
½ cup packed light brown sugar
¼ cup coarsely chopped fresh rosemary
2 tsp coarse kosher salt
1/8 tsp cayenne
Preheat oven to 350 degrees F. Place the butter and corn syrup in the center of a rimmed baking sheet and warm in the oven until the butter has melted. Meanwhile, in a medium-sized bowl, combine the hazelnuts, brown sugar, rosemary, salt, and cayenne. Transfer the mixture to the baking pan, stirring the mixture again with a flat-sided spatula to incorporate the butter and syrup. Bake until the sugar melts and caramelizes around the nuts, stirring every 5 minutes with a wide spatula or a pastry scraper for about 20 minutes total baking time.
While the nuts are roasting, spread a large sheet of foil or parchment paper on a cutting board. When the nuts and coating have darkened, remove the pan from the oven and immediately scrape them out onto the paper, quickly spreading the nuts out so they don’t touch each other for the most part. Allow them to cool and then break them apart as desired into single nuts or clusters.
The pieces should be stored at room temperature in an airtight container, in which they can be kept for several weeks.
(Spencer’s variation is to cook them at 400 degrees for 15 minutes, stirring every 5 minutes.)
Hazelnutty Cocoa Spread
|1 cup, whole||Nuts, hazelnuts or filberts|
|2 tbsp||Cocoa, dry powder, unsweetened|
|2 tbsp||Oil, coconut|
|1 tsp||Vanilla extract|
Pour 1 cup of hazelnuts on a foil lined cookie sheet. Roast in oven at 400 for about 8-12 minutes. When hazelnuts are slightly cool, rub between your hands by the handful and watch the skins fall off.
Grind nuts in a food processor or high speed blender. Add remaining ingredients and continue to blend until smooth.
|Total lipid (fat)||14 g|
|Carbohydrate, by difference||8 g|
|Fiber, total dietary||2 g|
|Sugars, total||5 g|
BLUEBERRY FRENCH TOAST
1 loaf French bread, cut into cubes and arranged in layers in greased 9 x 13 pan
Beat and pour over bread:
3 cups milk
1/4 cup sugar (or less)
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon vanilla
Cover and refrigerate overnight (or freeze)
When ready to bake, sprinkle top with
1 cup blueberries (I almost double this)
1/4 pecans (chopped) —or more
1/2 stick butter (1/4 cup)
1/4 cup brown sugar
Pour over the top
From; Arlie Rue