Candied Rosemary Hazelnuts

Candied Hazlenuts-Hither-And-Thither-2

Last month I had the privilege of visiting Sunset magazine’s new home: After over 50 years in Menlo Park, the magazine has moved into Jack London Square in Oakland—and they held a little press party to show off their beautiful new space. (I posted a few photos on Instagram at the time, but check out Lisa’s post for a more extensive look.) It was a thrill to meet some of the editors whose work I’ve admired for years.

One of the highlights of the night was—no surprise—the food. There were great cheeses by local makers, cute little miniature s’mores from Miette, and Tanya Holland of Brown Sugar Kitchen and B-Side BBQ served up some of the best fried chicken in memory. But the thing I couldn’t stop thinking about were the Candied Rosemary Hazelnuts that were set out at the cocktail table. I may have positioned myself nearby during the toasts.

Jason French, the chef/owner of Ned Ludd in Portland supplied the recipe, featured in the forthcoming book, Camp Sunset, and was kind enough to share it.

Candied Hazlenuts-Hither-And-Thither-1

You need:
12 ounces whole hazelnuts
1 1/2 Tbsp. finely chopped fresh rosemary leaves
2 tsp. smoked paprika
1 1/2 tsp. sea salt
1/2 tsp. pepper
3 Tbsp. unsalted butter
1/2 cup sugar

To make:
1. Preheat oven to 350 degrees. Spread nuts ina rimmmed baking sheet and roast until golden, about 15 minutes. While still warm, wrap nuts in a kitchen towel and rub vigorously to remove skins. Transfer nuts to a bowl. Line the baking sheet with parchment paper and set aside.
2. Combine rosemary, paprika, salt, and pepper in a small bowl; set aside.
3. Melt butter in a 12-inch frying pan over medium heat. Add sugar and 3 Tbsp. water. Cook, stirring constantly and scraping down sides of pan until mixture turns light golden and a haze starts to form—8 to 20 minutes depending on your stove.
4. Add nuts; stir and turn them constantly with a spoon and spatula until syrup is deep golden brown, 2 to 3 minutes. Working quickly, remove pan from heat, add salt mixture, and stir until nuts are evenly coated, breaking up clumps.
5. Carefully spread hot nuts on lined baking sheet in a fairly even layer. Let cool about 15 minutes, then break apart and cool completely. Transfer to a container with a lid or a resealable plastic bag.
Make ahead up to one week, store airtight.

They’re incredibly addictive. Wrap them in small cellophane bags and spread the love.

P.S. Our home is going to be featured in Sunset next winter! And a wonderful recipe-and-travel-guide from the magazine.

[Sources: Cast Iron pan and Chef’s Towel]

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