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Better Than Popcorn Crunchy Skillet Roasted Rosemary Hazelnuts
Cook Time
10 mins
Total Time
10 mins
 
Move over popcorn; there's a new snack kid in town! Roasted Rosemary Hazelnuts (a.k.a. filberts) are as addicting as popcorn. And they're good for you too.
Course: Snacks and Munchies
Servings: 3 cups
Renee - Kudos Kitchen: Renée - Kudos Kitchen
Ingredients
  • 1 tablespoon coconut oil
  • 2 - 3 sprigs fresh rosemary plus 1 tablespoon minced fresh rosemary
  • 3 cups raw hazelnuts skinless or with skins
  • teaspoons salt
  • ½ teaspoon pepper
Instructions
  1. Heat the coconut oil in a large skillet over medium heat.
  2. Add the fresh rosemary sprigs. Stir and cook for 2 -3 minutes. Remove the sprigs and discard.
  3. Add the raw nuts to the skillet and stir well to coat the the infused rosemary oil.
  4. Season with salt, pepper, and the chopped rosemary.
  5. Continue cooking and stirring for 5 minutes until the nuts are browned.
  6. Remove to paper towels to drain and cool.
  7. Serve warm or at room temperature.
Recipe Notes

Store the nuts in an airtight container for up to 2 weeks.