TOASTED HAZELNUTS
I love hazelnuts and I didn't see a recipe for how to toast them then remove the skins so here you go!!!!
Provided by Ina Pickle
Categories Lunch/Snacks
Time 13m
Yield 1 cup nuts, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F.
- Spread the nuts out on a metal baking pan or a large sheet pan with ridges.
- Bake for 10-12 minutes or until they are very hot and fragrant.
- Carefully dump nuts into a dish towel which you've spread across the counter - a ridged dish towel or one with some sort of embroidery works well because it provides more friction.
- Bring the ends of the dish towel up around the still-hot hazelnuts and wrap them up like a present.
- Using your hands, rub them between the towel and the work surface so that the friction created by the rubbing loosens the skin.
- Discard the skins and enjoy the toasted hazelnuts whole or crush them for your favorite recipe.
Nutrition Facts : Calories 211.9, Fat 20.5, SaturatedFat 1.5, Sodium 72.7, Carbohydrate 5.6, Fiber 3.3, Sugar 1.5, Protein 5
FRANGELICO HAZELNUT (FILBERT) TRUFFLES
Another favorite recipe from the local paper: I love giving these candies for gifts. A digital thermometer makes this recipe a bit easier. Cooking time includes chilling time for filling. I've used milk chocolate instead of semi-sweet, and they still get rave reviews.
Provided by TigerJo
Categories Candy
Time 2h45m
Yield 35 serving(s)
Number Of Ingredients 5
Steps:
- Gently heat cream to the boiling point; add white chocolate and stir with a wooden spoon until chocolate is completely melted and mixture is smooth.
- Cool 15 minutes and stir in Frangelico, transfer to a shallow dish and place in freezer for at least an hour, or until filling is firm; alternately, you may chill mixture for 2hrs in the refrigerator but I find the freezer works better.
- Line large baking sheet with parchment paper; when filling is firm, remove by teaspoonfuls and roll into balls (rinse hands with cold water to keep them cool if need be); let sit for 30 minutes.
- Melt semi-sweet chocolate over hot water until half-melted; remove from heat and stir with wooden spoon until completely smooth; cool to 89°F.
- Line baking sheet with parchment paper; place ground nuts in a pie pan or flat dish; dip white chocolate centers in semi-sweet chocolate, then roll in hazelnuts; Transfer to baking sheet.
- Cover candies with plastic wrap and dry at room temperature overnight, before storing in an airtight container.
Nutrition Facts : Calories 154.5, Fat 12.8, SaturatedFat 6.6, Cholesterol 6.5, Sodium 15.3, Carbohydrate 11.3, Fiber 2, Sugar 7.9, Protein 2.7
FILBERTINES
Hazelnuts, or filberts, are by far the most important nut crop grown commercially in the Pacific Northwest.-Hollis Mattson, Puyallup, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, cream butter and sugar until light and fluffy;. Beat in egg. Combine the flour, baking soda and cardamom; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. , Shape into 1-in. balls; roll in chopped nuts. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 40mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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