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

Directions

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.

Enjoy!

Makes 2 cups.  Store in an airtight container.