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.
2tspsmoked 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.
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.