These sweet-savory nuts are nutritious snacks that are almost addictive. Tossed in a combination of pure maple syrup, cayenne, and salt, the nuts take on a light glaze when roasted (pictured on the facing page, middle). Unless you can find blanched hazelnuts, you’ll need to roast the nuts twice; once to remove the skins, and a second time to create the coating. We like these nuts as a garnish for our Butternut Squash Soup (page 83), as well as a top-ping for Cress, Belgian Endive, Persimmon, and Hazelnut Salad (page 53). If you make a large batch, you can use them as a hostess or holiday gift, as long as you can resist eating them all yourself. —MYRA
Makes 1 cup/140 g
1 cup/140 g raw hazelnuts
11/2 tbsp pure maple syrup
1/8 tsp cayenne pepper
1/8 tsp salt
Position a rack in the upper third of the oven and preheat it to 350°F/180°C/gas 4.
Spread the nuts on a rimmed baking sheet and bake for 10 to 15 minutes, or until the skins begin to loosen and crack. Remove from the oven and allow them to cool for about 10 minutes. Transfer the nuts to a clean kitchen towel and rub vigorously to remove the loose skins. (Little bits of skin will remain on some nuts; this is normal and extra baking time won’t help).
Line the rimmed baking sheet with a piece of parchment paper and set aside.
Place the skinned hazelnuts in a small bowl and add the syrup. Toss to coat, then add the cayenne and salt, tossing again.
Transfer the nuts to the prepared baking sheet, spreading them in a single layer so that they do not touch. Bake for 10 to 15 minutes, until the nuts are glazed and fragrant. Cool completely before transferring them to an airtight container. The nuts will keep, tightly covered, at room temperature for up to 3 weeks.
1/4 CUP/30 G: CALORIES: 200 | FAT: 17G | CARBS: 10G | PROTEIN: 4G | SODIUM: 75MG | DIETARY FIBER: 12% | VITAMIN E: 20% | THIAMIN: 10% | COPPER: 25% | MAGNESIUM: 10%
