- 1 cup dry-roasted DuChilly hazelnuts
- 2 tsp extra-virgin olive oil
- 1 tsp finely chopped fresh rosemary
- 1/4 to 1/2 tsp sea salt
- Preheat oven to 400°F.
- Mix the hazelnuts and oil in a small ovenproof dish. Sprinkle the rosemary on top, then roast for 10 minutes, or until fragrant and toasted. Toss with salt to taste, and serve warm.
It’s rare to come across something that’s simultaneously salty, oily, nutty, and hot.
This recipe is made by simply roasting Washington DuChilly hazelnuts—the variety with thin skin that doesn’t have to be scrubbed off—with a great olive oil, chopped fresh rosemary, and sea salt.