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Hazelnut Crunch
Credit:
Louise Hagger
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 1 1/4 cups
Ingredients
Ingredient Checklist
5 tablespoons extra-virgin olive oil
1/4 cup packed fresh rosemary leaves
2 tablespoons julienned lemon zest, plus 2 tablespoons fresh juice (from 1 to 2 lemons)
1 cup hazelnuts (5 ounces), coarsely chopped
2 tablespoons sugar
Kosher salt and freshly ground pepper
Cook's Notes
To julienne the lemon peel, remove it with a vegetable peeler, then cut it on the diagonal into very thin strips.
Gallery
Hazelnut Crunch
Credit:
Louise Hagger
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 1 1/4 cups
Gallery
Hazelnut Crunch
Credit:
Louise Hagger
Hazelnut Crunch
Credit:
Louise Hagger
Hazelnut Crunch
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 1 1/4 cups
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 1 1/4 cups
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Yield: Makes 1 1/4 cups
Makes 1 1/4 cups
Ingredients
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1/4 cup packed fresh rosemary leaves
- 2 tablespoons julienned lemon zest, plus 2 tablespoons fresh juice (from 1 to 2 lemons)
- 1 cup hazelnuts (5 ounces), coarsely chopped
- 2 tablespoons sugar
- Kosher salt and freshly ground pepper
Directions
Heat oil in a medium skillet over medium-high. Add rosemary and lemon zest and cook until fragrant, 30 seconds to 1 minute. Add hazelnuts and cook, stirring frequently, until nuts are golden brown and rosemary and lemon zest are crisp, 1 to 2 minutes more.
Add sugar and lemon juice and continue cooking, stirring, until liquid darkens and nuts begin to caramelize, just a few seconds. Season with salt and pepper. Transfer to a bowl and let cool completely, about 30 minutes. Break apart into smaller pieces as desired. Crunch can be made ahead and stored in an airtight container at room temperature up to 2 days.
Cook's Notes
To julienne the lemon peel, remove it with a vegetable peeler, then cut it on the diagonal into very thin strips.
Cook’s Notes
To julienne the lemon peel, remove it with a vegetable peeler, then cut it on the diagonal into very thin strips.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Hazelnut Crunch
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hazelnut Crunch
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
