Wednesday, March 21, 2012

Hazelnuts Are Heart-Healthy & Delicious

We roasted some of last year's hazelnut crop this week -- yum! We placed them in a 350 oven for 15 minutes and they were perfect (watch closely though, as your oven may vary). After roasting, rub the hazelnuts in a towel while still warm to remove the skins.

Hazelnuts are a rich source of protein, vitamin E, folate, B vitamins and arginine, and are one of the best nut sources of heart-healthy mono- and poly-unsaturated fats.

Here are three more easy recipes!

Seasoned Roasted Hazelnuts
  • 2 cups Oregon hazelnuts
  • 1/6 cup butter or margarine
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire
  • 1/2 teaspoon garlic powder
  • dash Tabasco
Melt butter in saucepan; stir in salt, Worcestershire, garlic powder, Tabasco and hazelnuts. Turn into shallow pan. Bake in 275 oven for 20 minutes. (Oregon Hazelnut Marketing Board)

Honey-Spiced Oregon Hazelnuts
  • 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
In a saute 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 400 for 10 minutes. Remove from oven and cool completely. Serve as a snack or as a garnish for soups or salads. Yield: about 4 cups. (Oregon Hazelnut Marketing Board)

 Hazelnut, Brie & Apple Appetizer
  • 1 cup roasted & chopped Oregon hazelnuts
  • 4 ounces cream cheese, room temperature
  • 8 ounces brie cheese (rind trimmed), room temperature
  • 1 tart apple, grated
Blend well the cream cheese with the brie cheese. Add the hazelnuts and apple; blend. Spread on melba toast or crackers. (Oregon Hazelnut Marketing Board) 



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