Thursday, July 9, 2009

Movie Night; Don't Forget the Snacks

This looks like fun. Why not bring your own snacks to enjoy during the show?

Rosemary Hazelnuts
Makes 2 cups

I’m still thinking of ways to work my way through a 5-pound bag of hazelnuts, but you could use whole almonds or pecans here if you’d like.

1 large egg white
2 teaspoons kosher salt
½ teaspoon cayenne pepper
1 pound blanched hazelnuts
2/3 cup light brown sugar
¼ cup chopped fresh rosemary

1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
2. Whisk together the egg white, salt, and cayenne in a large bowl. Add the nuts and toss to coat. Stir in the sugar and rosemary and toss again.
3. Spread the nuts on the baking sheet in a single layer. Bake until dry, 45 to 50 minutes. Let cool on the baking sheet and then break apart. Rosemary Hazelnuts will keep in an airtight cointainer for up to 1 week.

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