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Perfectly roasted hazelnuts with a hint of olive oil and salt. A simple, crunchy snack that's also great for adding to salads, desserts, or pasta dishes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, toss the raw hazelnuts with olive oil and salt until they are evenly coated.
Roast the hazelnuts. Spread the coated hazelnuts in a single, even layer on the prepared baking sheet. Bake for 10-12 minutes, shaking the pan halfway through, until they are fragrant and lightly golden. Watch them closely in the last few minutes as they can burn very quickly.
Remove the skins (optional but recommended). Let the hazelnuts cool for about 5 minutes, until they are just cool enough to handle. Transfer the warm hazelnuts to a clean kitchen towel. Fold the towel over and rub them vigorously to loosen and remove the papery skins. Don't worry if some bits of skin remain; it adds a rustic touch.
Cool completely on the baking sheet before serving or storing in an airtight container at room temperature.
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Perfectly roasted hazelnuts with a hint of olive oil and salt. A simple, crunchy snack that's also great for adding to salads, desserts, or pasta dishes.
This american recipe takes 17 minutes to prepare and yields 4 servings. At 255.39 calories per serving with 5.63g of protein, it's a beginner-friendly recipe perfect for snack.
For a lower-fat version, you can roast the hazelnuts dry without any oil. Reduce salt to 1/8 tsp for a low-sodium option.
For a sweet treat, toss the roasted nuts with 1 tbsp of maple syrup and 1/4 tsp of cinnamon immediately after they come out of the oven.
This recipe is naturally keto-friendly and low-carb. No modifications are needed to fit into a ketogenic diet.