Appetizers

Smoked Hazelnuts

  • 1/2 pound Hazelnuts, shelled (1 3/4 cups)
  • 1 1/2 teaspoons Butter, melted
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon Liquid Smoke
  • 3/4 teaspoon Chili powder
  • Dash Cayenne pepper

    • Preheat oven to 275°.

    Spread the shelled hazelnuts in a shallow pan and roast for 20 to 30 minutes, until their skins crack. Remove the skins by rubbing the nuts while warm with a rough cloth or between your hands.

    Mix the butter, salt, liquid smoke, chili powder and cayenne pepper, and toss the nuts in the mixture.

    Wipe out the pan they were baked in. Put the nuts back in the pan and bake them for an additional 10 minutes.

    Makes 1 3/4cups.

    From "dungeness Crabs and Blackberry Cobblers" by Janie Hibler

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!