You'll reach for this recipe again and again for its stunning simplicity and for how well it works with any aperitif. Roasting the hazelnuts in the oven results in a deep nuttiness, which is then brought firmly into the savory realm with a sprinkling of salt and thyme.
• Nuts can be roasted and skinned 1 day ahead and kept, covered, at room temperature.
Recipe information
Total Time
45 min
Yield
Makes about 2 cups
Ingredients
Preparation
Step 1
Preheat oven to 450°F with rack in middle.
Step 2
Roast nuts in 1 layer in a shallow baking pan in oven until nuts have a toasted aroma and skins are very dark, about 8 minutes. Remove from oven and let stand 30 minutes, then, if desired, rub in a kitchen towel to remove any loose skins.
Step 3
Heat nuts with thyme in oil in a large heavy skillet over medium heat, shaking skillet, just until hot. Transfer to a bowl and sprinkle with sea salt.
