📝 About This Recipe
In the misty orchards of Oregon’s Willamette Valley, these nuts are affectionately known as filberts, a nod to our deep-rooted regional heritage. This recipe transforms the humble hazelnut into a sophisticated snack by slow-roasting them to a deep golden hue and tossing them with fragrant, garden-fresh rosemary and a touch of local honey. The result is a perfect balance of buttery richness, woody aromatics, and a crunch that defines the bounty of the American Northwest.
🥗 Ingredients
The Nuts
- 3 cups Raw Oregon Filberts (Hazelnuts) (whole, skins on)
The Infusion
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Wildflower Honey (locally sourced if possible)
- 2 tablespoons Fresh Rosemary (finely minced)
- 1.5 teaspoons Smoked Alderwood Sea Salt (or standard flaky sea salt)
- 1/4 teaspoon Cayenne Pepper (for a subtle back-end warmth)
- 1 teaspoon Light Brown Sugar (to help with caramelization)
- 1/2 teaspoon Freshly Ground Black Pepper
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Position the oven rack in the center to ensure even air circulation around the nuts.
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2
Spread the raw filberts in a single layer on a large, rimmed baking sheet. Ensure they aren't crowded so the heat hits every surface.
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3
Place the tray in the oven and roast for 12-15 minutes. You are looking for the skins to crack and darken slightly, and the aroma to become intensely nutty.
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4
While the nuts roast, prepare the glaze. In a small microwave-safe bowl or small saucepan, melt the butter and whisk in the honey until fully combined.
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5
Stir the minced rosemary, smoked salt, cayenne, brown sugar, and black pepper into the warm butter-honey mixture. Set aside to let the flavors infuse.
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6
Remove the filberts from the oven. Carefully transfer them to a clean, slightly damp kitchen towel.
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7
Fold the towel over the nuts and rub them vigorously for about 30 seconds. This friction will remove the excess bitter skins; don't worry if some skin remains, as it adds rustic character.
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8
Transfer the warm, partially peeled nuts into a large mixing bowl.
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9
Pour the rosemary-butter glaze over the warm nuts. Use a rubber spatula to toss them thoroughly until every nut is glistening and coated.
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10
Return the coated nuts to the baking sheet and spread them back into a single layer.
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11
Place back in the oven for an additional 3-5 minutes. This 'sets' the glaze and creates a crisp, lacquered finish.
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12
Remove from the oven and let the nuts cool completely on the pan. They will continue to crisp up as the temperature drops.
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13
Once cool, give them a final toss to break apart any clusters and serve immediately or store in an airtight jar.
💡 Chef's Tips
Always start with raw nuts; pre-roasted nuts will become overcooked and bitter when seasoned. The kitchen towel trick is essential—removing the skins reduces bitterness and allows the glaze to stick better to the nut's surface. Watch the nuts closely in the final 5 minutes; the honey and sugar can go from caramelized to burnt very quickly. If you prefer a savory profile, omit the honey and double the rosemary and salt. Use a high-quality smoked salt to mimic the traditional 'hearth-roasted' flavor found in PNW lodge cooking.
🍽️ Serving Suggestions
Pair with a crisp Oregon Pinot Gris or a dry hard cider from the Yakima Valley. Serve alongside a sharp white cheddar or a creamy goat cheese on a charcuterie board. Roughly chop the leftovers and sprinkle them over a pear and gorgonzola salad. Package in glass jars with a sprig of fresh rosemary for a sophisticated homemade gift. Enjoy warm by a fire with a local craft porter or stout.