Honey Spiced Oregon Hazelnuts
Yield: about 4 cups
2 tablespoons olive oil
1 tablespoon minced garlic
1-1/2 tablespoons ground cumin
1/4 teaspoon Tabasco sauce
1/2 cup honey
4 cups roasted Oregon hazelnuts
In a sauté pan over medium heat, warm olive oil. Add garlic, cumin, Tabasco and honey. Stir the mixture, reduce heat and let simmer for 10 minutes, stirring often. Do not burn. Add the nuts and stir to coat well. Line a baking sheet with waxed paper or foil. Spread the coated nuts in a single layer on the baking sheet. Bake at 400 for 10 minutes. Remove from oven and cool completely. Serve as a snack or as a garnish for soups or salads.
Yield: about 4 cups
2 tablespoons olive oil
1 tablespoon minced garlic
1-1/2 tablespoons ground cumin
1/4 teaspoon Tabasco sauce
1/2 cup honey
4 cups roasted Oregon hazelnuts
In a sauté pan over medium heat, warm olive oil. Add garlic, cumin, Tabasco and honey. Stir the mixture, reduce heat and let simmer for 10 minutes, stirring often. Do not burn. Add the nuts and stir to coat well. Line a baking sheet with waxed paper or foil. Spread the coated nuts in a single layer on the baking sheet. Bake at 400 for 10 minutes. Remove from oven and cool completely. Serve as a snack or as a garnish for soups or salads.
Courtesy of the Oregon Hazelnut Commission
