• 1 cup Oregon hazelnuts
  • 2 tsps butter
  • 2 tsps honey
  • 1 tbl ground fennel seed
  • ½ tsp salt


Best with already roasted hazelnuts. If not, roast hazelnuts first in a 300-degree oven, single layer on a sheet pan, for7-10 minutes. Pour the nuts onto a cloth towel, fold the towel over and rub the nuts until the majority of the skins come off,but leave them a LITTLE dignity; they don’t need to be naked.

Coursely chop the hazelnuts. Melt the butter and honey together in a sauce pan. Add the fennel seed and salt and stir. Dump in the hazelnuts and stir to coat. Spread on a cookie sheet and bake in a 375-degree oven for five minutes, watching carefully to make sure they don’t burn.

Added Friday, June 12, 2015


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