Moroccan · Snack
Honey-Roasted Hazelnuts
Hazelnuts, skins rubbed off and roasted until deeply golden, then tossed in warm honey and a pinch of salt and returned to the oven to lacquer, make a simple, elegant tea-time snack that plays on Morocco's love of nuts and honey. The result is glossy, crunchy and just short of praline, wonderful crumbled over yoghurt too.
- Prep
- 8 min
- Cook
- 18 min
- Total
- 26 min
- Serves
- 6
- Level
- Easy
Ingredients
- 250 g hazelnuts
- 3 tbsp honey
- 1 tsp butter
- 1/2 tsp salt
- 1/4 tsp cinnamon (optional)
- 1 tbsp sesame seeds (optional)
- 1/2 tsp orange-blossom water (optional)
Method
- 1
Roast and skin
Roast the hazelnuts at 170°C for 10 minutes until fragrant, then rub them in a towel to remove the papery skins.
- 2
Warm the honey
Warm the honey, butter, salt and cinnamon together until loose and bubbling.
- 3
Coat
Toss the skinned hazelnuts in the honey until glossy and coated.
- 4
Lacquer in the oven
Spread on baking paper and roast a further 6–8 minutes until the honey caramelises around the nuts.
- 5
Cool
Cool completely, separating any that stick, until glazed and crunchy.
Chef's tips
- Skinning the hazelnuts after the first roast removes bitterness and gives a cleaner flavour.
- Spread them out to lacquer so the honey sets crisp rather than staying tacky.
- A pinch of salt against the honey is what makes them so moreish.
Frequently asked questions
How do I get the skins off easily?
Roast the hazelnuts first, then tip the hot nuts into a clean tea towel and rub vigorously; most of the loosened skins flake off. A few stubborn bits are fine.
What else can I use them for?
Beyond snacking, crumble them over Moroccan yoghurt, milk pudding or ice cream, or chop them into the topping of a pastry or cake for crunch.