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.
Herb and Citrus Roasted Hazelnuts
- 5"-6" skillet (13 - 16cm) (13 - 16cm), cast iron preferred
- 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 )
- 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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