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–+ servings
A white bowl filled with Roasted Rosemary Hazelnuts with fresh rosemary for garnish
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Better Than Popcorn Crunchy Skillet Roasted Rosemary Hazelnuts

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.
Cook Time10 minutes
Total Time10 minutes
Course: Snacks and Munchies
Servings: 3 cups
Calories: 0kcal
Author: Renee Goerger

Ingredients

  • 1 tablespoon coconut oil
  • 2 - 3 sprigs fresh rosemary plus 1 tablespoon minced fresh rosemary
  • 3 cups raw hazelnuts skinless or with skins
  • 2½ teaspoons salt
  • ½ teaspoon pepper

Instructions

  • Heat the coconut oil in a large skillet over medium heat.
  • Add the fresh rosemary sprigs. Stir and cook for 2 -3 minutes. Remove the sprigs and discard.
  • Add the raw nuts to the skillet and stir well to coat the the infused rosemary oil.
  • Season with salt, pepper, and the chopped rosemary.
  • Continue cooking and stirring for 5 minutes until the nuts are browned.
  • Remove to paper towels to drain and cool.
  • Serve warm or at room temperature.

Notes

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

Nutrition

Serving: 0 | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg