HAZELNUT BARS
Steps:
- Grind 1 cup hazelnuts in a food processor. Knead into half of a 16.5-ounce package refrigerated sugar cookie dough. Roll out to 1/4 inch thick on a floured surface and cut into small rectangles. Transfer to a parchment paper-lined baking sheet and sprinkle with brown sugar. Bake at 350 degrees F until golden, 15 minutes; let cool. Serve with chocolate-hazelnut spread for dipping.
GRITS AND ROASTED VEGETABLES WITH HAZELNUT BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Adjust the oven racks to their top positions and preheat the oven to 475 degrees. Toss the squash, tomatoes, garlic and 2 sprigs thyme with 2 tablespoons olive oil and 1/2 teaspoon salt in a large bowl. Spread the mixture on a baking sheet, turning the tomatoes skin-side up. Toss the mushrooms with the remaining 4 tablespoons olive oil and 1/2 teaspoon salt in the same bowl; spread on another baking sheet. Place the tomato mixture on the top rack and the mushrooms underneath and roast until the squash is tender, the tomatoes char and the mushroom edges are crisp, 40 minutes.
- Meanwhile, combine the grits, broth, milk, remaining 2 sprigs thyme, 1 tablespoon butter, 1/2 teaspoon salt and the cayenne pepper in a large microwave-safe bowl. Microwave on high, uncovered, for 16 minutes, stirring halfway through. (The grits should be fairly thick; if they're not, microwave up to 2 more minutes.) Remove and discard the thyme.
- Heat the remaining 4 tablespoons butter in a small skillet over low heat. Add the hazelnuts and cook, stirring frequently, until fragrant and slightly brown, about 4 minutes. Whisk in the brown sugar and vinegar and remove from the heat.
- Divide the grits among 4 plates. Top each with a portion of the roasted vegetables and crumbled blue cheese. Drizzle with warm hazelnut butter sauce before serving.
HAZELNUT TOFFEE CRUNCH
This buttery toffee is SO easy and quick! The chocolate combined with the hazelnuts is incredibly yummy!!
Provided by LBUTTON
Categories Desserts Candy Recipes Toffee Recipes
Time 20m
Yield 32
Number Of Ingredients 5
Steps:
- Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
- Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
- In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 9.9 g, Cholesterol 10.3 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 34.3 mg, Sugar 7.9 g
HAZELNUT FRENCH TOAST
An elegant, yet easy breakfast or brunch item that is sure to impress. If you wish, a small pinch of nutmeg works well in this recipe. Just add it to the egg mixture.
Provided by Veronica Standeven
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk eggs, half-and-half, and hazelnut liqueur together in a shallow bowl.
- Melt 1 teaspoon butter in a large skillet, tilting the skillet to assure complete coverage.
- Dip 2 slices brioche in the egg mixture, moistening both sides.
- Cook brioche in the hot skillet until golden brown, 2 to 4 minutes per side. Repeat process until all bread is cooked.
- Cut each slice of brioche into half on a bias. Sprinkle hazelnuts over the halves and top with maple syrup.
Nutrition Facts : Calories 904.6 calories, Carbohydrate 97 g, Cholesterol 319 mg, Fat 46.9 g, Fiber 4.3 g, Protein 24.7 g, SaturatedFat 12.1 g, Sodium 730 mg, Sugar 31.8 g
HAZELNUT FRENCH TOAST
Make and share this Hazelnut French Toast recipe from Food.com.
Provided by Momof12
Categories Breakfast
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Slice French bread.
- Heat vegetable oil on griddle or in large frying pan until oil sizzles (when you drip batter) or to 375 degrees.
- Whip eggs, vanilla, and creamer with wire whisk or fork until frothy.
- Dip and coat bread slices and grill until golden brown, flip and grill other side.
- Place on plate and garnish with powdered sugar and hazelnuts, if desired.
Nutrition Facts : Calories 302.7, Fat 9.5, SaturatedFat 2.3, Cholesterol 211.5, Sodium 530.5, Carbohydrate 39.7, Fiber 2.3, Sugar 0.7, Protein 12.9
HAZELNUT COOKIES
Provided by Moira Hodgson
Categories dessert
Time 30m
Yield About 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
- Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
- Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
- Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 6 grams, TransFat 0 grams
CANDIED HAZELNUTS
Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Heat sugar and water in a small saucepan over high heat, swirling, until sugar dissolves. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
- Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately separate nuts using 2 forks so that each stands alone on sheet. (You can also hold the pan at an angle and push each hazelnut onto sheet individually. If caramel thickens as you work, return to heat briefly.) Let cool. Break apart.
HAZELNUT VINAIGRETTE
Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
- Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly.
- Stir together vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.
HAZELNUT FIG TWISTS
You will love these! Did you know hazelnuts are a rich source of dietary fiber, vitamin E, magnesium, and heart healthy B vitamins? Adapted from the Hazelnut Council.
Provided by Sharon123
Categories Breads
Time 55m
Yield 22-24 twists
Number Of Ingredients 10
Steps:
- To make Fig Preserve:.
- Sauté the chopped shallots in butter until softened, but not browned. Add chopped dried mission figs, port and dried thyme. Simmer for 5 to 7 minutes or until figs are tender and most of liquid is absorbed; cool.
- Purée in food processor to a rough paste.
- To prepare Twists:.
- Preheat oven to 400*F.
- Place pastry sheets on lightly floured work surface. Beat egg and water, set aside. Spread fig preserve evenly over one pastry sheet. Sprinkle blue cheese and 3/4 cup hazelnuts over preserve. Place second pastry sheet over hazelnuts.
- Brush top of pastry with beaten egg. Sprinkle with 1/4 cup chopped hazelnuts, gently pressing nuts into pastry. Turn pastry over and repeat with beaten egg and remaining hazelnuts. Pastry should measure 9x12".
- Cut pastry across shortest width into 1/2-inch strips. Twist and arrange on greased baking sheet. Bake at 400*F for 15 minutes or until risen and golden. Cool on wire rack.
Nutrition Facts : Calories 217.2, Fat 15.3, SaturatedFat 3.8, Cholesterol 14.4, Sodium 127.7, Carbohydrate 15.6, Fiber 1.6, Sugar 3.4, Protein 4.2
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