Happy Wednesday!
This post is two days late because I have been on vacation!
I was in San Diego this weekend because one of my very good friends got married, and I was very lucky to have been apart of her special day!
Congrats my beautiful friend!!
Along with being busy with wedding stuff, I had to take a stroll on the beach....man do I miss the water! I really need to find my "beach" here in Colorado or anywhere else I move. The beach just has a calming effect on me..makes me feel at home.
So in summary, here is what my weekend entailed:
I am not writing this blog post to brag about my mini vacation at home, it is to share a recipe!!
Better late than never right??
Today's (or what should have been Monday's) recipe is Roasted Hazelnuts. I had the grand idea last week to use up everything in my fridge and cupboards before going grocery shopping, and lets just say I lasted only one week.
But in my mini- challenge I had to be creative. I didn't have any snacks beyond my huge bag of raw hazelnuts. I got a good deal on the bag at Trader Joes, and I honestly thought I'd love them! I love anything hazelnut flavored and I love raw almonds. So what would be better than combining the two?
Raw hazelnuts are gross.
But trying to eat what I had on hand, I looked for recipes involving Hazelnuts. And of course, I found the answer on Pinterest.
These had a sweet and slight spicy taste! I munched on them with ease. Roasted hazelnuts are definitely the way to go. Raw hazelnuts do not have the crunch that roasted ones do and I feel like the roasting really brings out the flavor in the nuts.
Roasted Hazelnuts
Ingredients:
- 2 cups shelled Hazelnuts
- 2 TBSP real maple syrup
- 1/8 tsp of each: coriander, cumin, ginger, and smoked paprika
- salt to taste
Directions:
- Preheat oven to 400 F
- Spread hazelnuts in a single layer on a baking sheet
- Roast for 10 minutes
- Remove from heat, but leave oven on
- While nuts are roasting, combine all remaining ingredients together in a saucepan and heat over medium-high heat until simmering. Remove from heat.
- Pour roasted nuts into saucepan and coat with maple syrup mixture, be sure to coat all nuts.
- Return back to baking sheet and sprinkle more salt and return to oven.
- Bake for another 4-5 minutes
- Remove and let nuts cool completely, as they will be very hot.
- Serve at room temperature and store in airtight container for 1-2 weeks.
Enjoy!
- 2 cups shelled Hazelnuts
- 2 TBSP real maple syrup
- 1/8 tsp of each: coriander, cumin, ginger, and smoked paprika
- salt to taste
Directions:
- Preheat oven to 400 F
- Spread hazelnuts in a single layer on a baking sheet
- Roast for 10 minutes
- Remove from heat, but leave oven on
- While nuts are roasting, combine all remaining ingredients together in a saucepan and heat over medium-high heat until simmering. Remove from heat.
- Pour roasted nuts into saucepan and coat with maple syrup mixture, be sure to coat all nuts.
- Return back to baking sheet and sprinkle more salt and return to oven.
- Bake for another 4-5 minutes
- Remove and let nuts cool completely, as they will be very hot.
- Serve at room temperature and store in airtight container for 1-2 weeks.
Enjoy!
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