Ingredients

• 2 cups hazelnuts
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 3 tablespoons finely chopped rosemary, about 4 small stems
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 3 cups unsalted, shelled mixed nuts
• 1 teaspoon fine sea salt, plus more to taste

Method

1. Preheat the oven to 350°F (180°C). Spread the hazelnuts on a baking sheet. Toast in the oven 10 minutes or until brown, remarkably fragrant, and the skins come offeasily. Carefully pour the hazelnuts into a clean kitchen towel. Wrap them up in the towel completely, and shake and rub the hazelnuts until the skins break free from the meat. Set the nuts aside and discard the skins.
2. In a sauté pan over medium-low heat, melt the butter, honey, rosemary, cayenne pepper, paprika and salt until the honey is very runny. Stir a few times until well combined.
3. To the baking sheet, add the skinned hazelnuts, mixed nuts, and melted butter mixture. Toss until evenly and well coated. Roast 10 to 12 minutes until their fragrant aroma fills the air around you and they have dried slightly, though they will still look a bit shiny. Toss a few times while roasting.
4. Let the nuts cool to room temperature, stirring occasionally to promote drying and to ensure that the nuts stay coated.
5. Add salt, to taste, just before gifting or serving.
6. Store in an airtight container at room temperature up to 2 weeks, though they taste their crunchiest during the first 4 to 5 days.

Notes

• Skip the hazelnuts
• Unsalted mixed nuts from Costco work well
  • Three bags of nuts filled 15 515mL containers from Dollarama with extra. Maybe could’ve done 18.
  • 5x recipe for three bags.