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Sweet & Spicy Hazelnuts

Farm Café, Portland


4 cups    Whole hazelnuts - toasted & husked
               Vegetable oil
1 cup      Packed brown sugar
1/2 cup   Coarsely chopped fresh rosemary
1 Tbsp    Coarse kosher salt
               Cholula hot sauce

Pair:  Élevée White Pinot Noir

                  (click to purchase)



  1) Preheat oven to 350F
  2) Brush large rimmed baking sheet generously with vegetable oil
  3) In large bowl mix hazelnuts, brown sugar, rosemary, kosher salt, and hot sauce
  4) Transfer mix to prepared baking sheet
  5) Bake until sugar melts and coats nuts, stirring every 5min, for 20min total
  6) Take out of oven and let cool
  7) Break hazelnuts apart and store in airtight container at room temperature