Sweet and Spicy Rosemary Hazelnuts
FROM
Market-Inspired Holiday Menu by Mona J.
Recipe source: Bon Appétit September 2004
Makes 4 cups
INGREDIENTS
Vegetable oil
4 cups hazelnuts, toasted, husked
1 cup (packed) dark brown sugar
1/3 cup coarsely chopped fresh rosemary
1 tablespoon coarse kosher salt
5 dashes of hot pepper sauce
METHOD
Preheat oven to 350°F. Brush 13x9x2-inch baking pan and large rimmed baking sheet generously with oil. Mix hazelnuts, brown sugar, rosemary, salt, and hot pepper sauce in large bowl to blend. Transfer to prepared baking pan. Bake until sugar melts and coats nuts, stirring every 5 minutes, about 20 minutes. Transfer to prepared baking sheet. Cool completely. Break hazelnuts apart and store in airtight container at room temperature. (Can be made 5 days ahead.)
Test-kitchen tip:
It's important to keep the hazelnuts hot during the entire baking time so the glaze doesn't clump. To prevent the hazelnuts from cooling off, don't remove them from the oven when stirring — just pull the oven rack out slightly.