Roasted Hazelnuts with Thyme |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
You'll reach for this recipe again and again for its stunning simplicity 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. 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. Remove from oven and let stand 30 minutes, then, if desired, rub in a kitchen towel to remove any loose skins.
3. Heat nuts with thyme in oil in a large heavy skillet over medium heat, shaking skillet, just until hot. Transfer to a bowl and sprinkle with sea salt.
4. Cooks' note: Nuts can be roasted and skinned 1 day ahead and kept, covered, at room temperature.
|
|