I found a great place to buy hazelnuts on my way to Salem. I buy nuts in the shell; I find shelling the nuts to be a very “Zen” activity. I typically do about 2 cups of nut meats at a time; that way not too many have been opened, so they stay fresh.
I wanted to give the nuts a Persian flavor and decided on sumac. Sumac is one of my favorite flavors. Another time I may try some combination with advieh, but this batch is sumac.
I combined the sumac with honey – yes I am still using honey I bought on our trip this summer, so this honey was one of my favorites, from the Black Hills in South Dakota. I used a ratio of 1 tsp sumac to 1 Tbsp honey, with a sprinkle of sea salt. This ratio gives the hazelnuts a subtle, but absolutely delicious, flavor.
Sumac and Honey Hazelnuts
2 cups hazelnuts, shelled
2 Tbsp honey
2 tsp sumac
sprinkle of sea salt
Heat the oven to 350F.
Line a rimmed baking sheet with parchment paper.
Mix together honey and sumac.
Place the hazelnuts in a bowl. Pour the honey mixture over the top and toss to coat. Pour the hazelnuts in a single layer on the prepared baking sheet. Sprinkle lightly with sea salt.
Roast for 15 minutes. Remove from the oven and let cool.
Makes 2 cups. Store in an airtight container.