2 tablespoons olive oil
1 tablespoon minced garlic
1 1/2 tablespoons ground cumin
1/4 teaspoon Tabasco sauce
1/2 cup honey
4 cups roasted Oregon hazelnuts
Servings: 16
In a sauté pan over medium heat, warm olive oil. Add garlic, cumin, Tabasco and honey. Stir the mixture, reduce heat and let simmer for 10 minutes, stirring often. Do not burn. Add the nuts and stir to coat well. Line a baking sheet with waxed paper or foil. Spread the coated nuts in a single layer on the baking sheet. Bake at 400ºF for 10 minutes. Remove from oven and cool completely. Serve as a snack or as a garnish for soups or salads.
Yield: 4 cups
Cuisine: Cajun
1 tablespoon minced garlic
1 1/2 tablespoons ground cumin
1/4 teaspoon Tabasco sauce
1/2 cup honey
4 cups roasted Oregon hazelnuts
Servings: 16
In a sauté pan over medium heat, warm olive oil. Add garlic, cumin, Tabasco and honey. Stir the mixture, reduce heat and let simmer for 10 minutes, stirring often. Do not burn. Add the nuts and stir to coat well. Line a baking sheet with waxed paper or foil. Spread the coated nuts in a single layer on the baking sheet. Bake at 400ºF for 10 minutes. Remove from oven and cool completely. Serve as a snack or as a garnish for soups or salads.
Yield: 4 cups
Cuisine: Cajun
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