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A white bowl filled with Roasted Rosemary Hazelnuts with fresh rosemary for garnish
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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 mins
Total Time10 mins
Course: Snacks and Munchies
Keyword: roasted hazelnuts, roasted nuts, roasted rosemary hazelnuts, skillet roasted hazelnuts
Servings: 3 cups
Calories: 362kcal
Author: Renee - Kudos Kitchen


  • 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


  • 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.


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


Calories: 362kcal | Carbohydrates: 9g | Protein: 16g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 30g | Sodium: 294mg | Fiber: 11g | Sugar: 5g