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Candied Rosemary Hazelnuts

Photo: Thomas J. Story

Total time 45 mins

Makes 5 1/2 cups (serving size: 1/4 cup)

At the Portland restaurant Ned Ludd and Elder Hall gathering space, chef-owner Jason French serves this addictive nibble with a cocktail they call the Porch Swing. He also packs it up for camping trips and bike rides with his family.


  • 1 pound whole hazelnuts
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon smoked paprika
  • 2 teaspoons sea salt
  • 1 teaspoon pepper
  • 1/4 cup unsalted butter
  • 1 cup sugar

Nutrition Information

  • calories 184
  • caloriesfromfat 71 %
  • protein 3.1 g
  • fat 15 g
  • satfat 2.3 g
  • carbohydrate 13 g
  • fiber 2 g
  • sodium 139 mg
  • cholesterol 5.6 mg

How to Make It

  1. Preheat oven to 350°. Spread nuts in a rimmed baking sheet and roast until golden in center, about 15 minutes (break one open to check). On a work surface, wrap nuts in a kitchen towel and rub vigorously to remove loose skins. Transfer nuts to a bowl. Line baking sheet with parchment paper and set aside.

  2. Combine rosemary, paprika, salt, and pepper in a small bowl; set aside.

  3. Melt butter in a 12-in. frying pan over medium heat. Add sugar and 1/4 cup water. Cook, stirring constantly and scraping down inside of pan, until mixture turns light golden and a haze starts to form (sugar will melt, then clump up, then melt again), 8 to 10 minutes.

  4. Add nuts; stir and turn them constantly with a spoon and spatula until syrup and nuts are deep golden brown, 2 to 3 minutes. Working quickly, remove pan from heat, add salt mixture, and stir until nuts are evenly coated, breaking up clumps.

  5. Carefully spread hot nuts on lined baking sheet in a fairly even layer. Let cool about 15 minutes, then break apart and cool completely.

  6. Make ahead: Up to 1 week, stored airtight.

Ned Ludd and Elder Hall gathering space, Portland