Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
Salt And Pepper Hazelnuts
I’ve been making this recipe for years, and it’s always a hit. The flavors are intriguing and do a little dance on your tongue. The nuts are equally at home served as an appetizer, tossed in a salad or even served with dessert.
- Yield: 1 C 1x
- 1 cup chopped, peeled hazelnuts
- 2 tbsp granulated sugar
- A pinch or two of salt
- Freshly ground pepper
- In a large skillet (preferably nonstick), add nuts and place over medium to medium-high heat. Tossing or stirring often, heat nuts for a minute or two, and sprinkle with sugar. Continue to toast nuts for 4 or 5 minutes, tossing as necessary to keep nuts from burning, until you see the sugar start to melt. If nuts look like they are starting to burn, reduce heat. Once the sugar starts melting, toss or stir the nuts so that they are coated in the melted sugar. Sprinkle with a pinch or two of salt and some freshly ground pepper. Toss or stir until coated.
- Remove skillet from heat and pour the nuts onto a parchment or silicon lined baking sheets. Using a fork, spread out the nuts so that they aren’t all stuck together. Let cool.
- Once nuts are cool, break them apart to separate.
Variation: Substitute walnuts for the hazelnuts. For a sweet version, omit the pepper and increase sugar to 3 tablespoons. For a spicy version, sprinkle candied nuts with a little chipotle or cayenne pepper.
Copyright © 2009 Julie Hasson