Sumac and Honey Hazelnuts

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.

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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