Roasted Hazelnuts With Thyme |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Oh my...you'll reach for this recipe again and again for its stunning simplicity and taste and for how well it works with any aperitif. Roasting the hazelnuts in the oven results in a deep nuttiness, which is then brought firmly into the savory realm with a sprinkling of salt and thyme. Read more . This actually makes 2 cups of nuts....so the servings can vary depending on the recipients. They're so good, they certainly don't last long... Enjoy. Recipe from Gourmet Magazine. Ingredients:
2 cups hazelnuts (10 ounces) |
2 tablespoons fresh thyme leaves |
2 tablespoons extra-virgin olive oil |
coarse sea salt such as maldon or fleur de sel to taste |
Directions:
1. Preheat oven to 450°F with rack in middle.
2. Roast nuts in 1 layer in a shallow baking pan in oven until nuts have a toasted aroma and skins are very dark, about 8 minutes.
3. Remove from oven and let stand 30 minutes, then, if desired, rub in a kitchen towel to remove any loose skins.
4. Heat nuts with thyme in oil in a large heavy skillet over medium heat, shaking skillet, just until hot.
5. Transfer to a bowl and sprinkle with sea salt.
6. **NOTE: Nuts can be roasted and skinned 1 day ahead and kept, covered, at room temperature.
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