Two years ago, I went skiing with a friend on Oregon’s majestic Mount Hood. Before we headed home, we had dinner at Timberline Lodge. When these hazelnuts came out hot and fragrant from the kitchen in a hot, cast iron skillet I knew I wanted to do a version for my cookbook.
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Herb and Citrus Roasted Hazelnuts
Hazelnuts are native to Oregon. Before the flavored coffee craze, they were called Filberts by the locals. This is a delicious way to serve up a classic taste of the great northwest. This recipe was inspired by a dinner at Timberline Lodge on the majestic Mount Hood. As far as visuals go, this is a stunning appetizer, especially when served in a hot skillet. If you happen to have a small cast iron skillet, even better. Not only is it a classic look, but the cast iron cools slowly, keeping the nuts tasty and warm for at least an hour.
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Equipment
- 5"-6" skillet (13 - 16cm) (13 - 16cm), cast iron preferred
Ingredients
- ½ cup hazelnuts, raw
- 1 TBSP avocado oil
- 3 sprigs fresh rosemary (divided)
- 1 orange (zested)
- 2 tsp smoked salt (sub: 1½ tsp kosher salt plus ½ tsp smoked paprika )
Instructions
- Use a zester to create strips of orange peel.
- Take the leaves off the two longest rosemary sprigs. Trim the other sprig to three 2-inch pieces (5 cm).
- Heat the cast iron skillet to medium high heat. Add the avocado oil. The temperature is correct if the oil just barely begins to smoke.
- Take the skillet off the burner and add the hazelnuts. They will brown (toast) almost immediately. Keep the nuts moving so they don't burn.
- Season with applewood smoked salt (or kosher salt and smoked paprika) and the rosemary leaves. Toss to roast lightly. Add the orange peel and serve immediately.
- This is a stunning appetizer, especially when served in the cast iron skillet. Not only is it a classic look, but the cast iron cools slowly, keeping the nuts tasty and warm for at least an hour.
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Nutrition
Nutrition Facts
Herb and Citrus Roasted Hazelnuts
Amount per Serving
Calories
92.86
% Daily Value*
Fat
7.09
g
11
%
Saturated Fat
0.83
g
5
%
Polyunsaturated Fat
0.96
g
Monounsaturated Fat
4.96
g
Sodium
2325.52
mg
101
%
Potassium
120.04
mg
3
%
Carbohydrates
7.76
g
3
%
Fiber
1.59
g
7
%
Sugar
6.13
g
7
%
Protein
0.62
g
1
%
Vitamin A
151.76
IU
3
%
Vitamin C
34.88
mg
42
%
Calcium
28.12
mg
3
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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