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.
Servings: 3 cups
Calories: 793kcal
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: 0.5cup | Calories: 793kcal | Carbohydrates: 20g | Protein: 18g | Fat: 78g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 55g | Sodium: 1938mg | Potassium: 821mg | Fiber: 12g | Sugar: 5g | Vitamin A: 28IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 6mg