Paige’s Cinnamon and Clove Spiced Hazelnuts

posted in Appetizers, Desserts, Snacks on by

Hazelnuts, also called filberts or less frequently, cobnuts, have a crunchy texture. Paige uses these as snacks and dessert garnishes but I think these sweet and peppery nuts are great to make before prospective buyers come to inspect your house. The aroma will sell even the most run-down shack. Serve with mulled cider or tea.

Named after the Latin word for nail, clavus, cloves look like little nails (as in hammer not fingers) and although bitter raw, taste warm and slightly sweet when cooked.

In most kitchens, cloves sit for years and years, losing flavor, waiting to be inserted into a baked ham, their most common ally.

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Paige’s Cinnamon and Clove Spiced Hazelnuts
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Serves: 3 cups
 
Ingredients
  • 1 ½ tablespoons sugar
  • 1 ½ teaspoons ground cinnamon
  • pinch ground clove
  • pinch kosher salt
  • 1 large egg white (2 tablespoons)
  • ¼ teaspoon vanilla extract
  • 3 cups whole hazelnuts, very coarsely chopped
Instructions
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Place the sugar, cinnamon, clove and salt in a bowl and stir well.
  3. Add the egg white and vanilla extract and gently whisk to combine.
  4. Add the nuts and coat thoroughly.
  5. Transfer to the prepared pan and arrange in a single layer.
  6. Place in the oven and bake, tossing every 5 minutes, for 15 minutes. Set aside to cool.