in a hazelnutshell column on the stands

If you’d like my recipe for the spiced rosemary hazelnuts with orange zest I served at Thanksgiving, check out my latest monthly column for the Eugene Weekly!  As for me, I’m going to take a food coma nap.


Recipe reprinted from article:

Spicy Rosemary Hazelnuts with Orange Zest

Makes enough for a party.

  • 4 cups new crop raw hazelnuts
  • 1 cup dark brown sugar
  • 1/3 cup fresh rosemary, finely chopped (do not use dried)
  • 1 teaspoon fresh orange zest, finely chopped
  • 1 tablespoon coarse kosher salt
  • Several healthy dashes of hot sauce (to taste), or a splash of vinegar

Preheat oven to 350 degrees. Grease an oblong glass baking dish with vegetable oil, and roast the raw nuts for 10 minutes. (Skip if you are using already roasted nuts.)

In a small bowl, mix together brown sugar, rosemary, salt and hot pepper sauce. Remove nuts from oven, then quickly fold the sugar mixture into the nuts in the pan. Return to oven and bake, stirring every 5 minutes, for 15 minutes or until the sugar melts and nuts are glazed. Keep nuts hot in oven when you stir, or else sugar may clump.

Cool completely. Break hazelnuts apart and store in airtight container at room temperature, or in the refrigerator if the nuts get sticky in humid weather.