The Taste of Portland

Portland has a number of wonderful reasons to visit the city. The roses are beautiful. The mountains are breathtaking. The weather is lovely. The farmers around the city pump it full of incredible produce. There are many reasons for a group of friends to gather here and plan a trip on a Northwest Navigator luxury charter bus.
Here is one of the excellent recipes I have found over the years to make great food for my friends when we all spend a week or a long weekend out in a cabin on a lake around here. In fact, I will be making this for the trick or treaters who come by my house on Halloween.
Sweet and Spicy Rosemary Hazelnuts
Remember that it is important to keep the hazelnuts hot during the entire baking time so the glaze doesn’t clump. To prevent the hazelnuts from cooling off, don’t remove them from the oven when stirring. Instead, you should pull the oven rack out a little bit.
Ingredients:
Vegetable oil
4 cups hazelnuts, toasted, husked
1 cup (packed) dark brown sugar
1/3 cup coarsely chopped fresh rosemary
1 tablespoon coarse kosher salt
5 dashes of hot pepper sauce
Method:
Preheat oven to 350°F. Brush 13x9x2-inch baking pan and large rimmed baking sheet generously with oil. Mix hazelnuts, brown sugar, rosemary, salt, and hot pepper sauce in large bowl to blend. Transfer to prepared baking pan. Bake until sugar melts and coats nuts, stirring every 5 minutes, about 20 minutes. Transfer to prepared baking sheet. Cool completely. Break hazelnuts apart and store in airtight container at room temperature. (Can be made 5 days ahead.) Recipe makes 4 cups.

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