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Keep on the heat for about 5 minutes, stirring and folding the mixture every now and then, until the chocolate is melted and shiny. Remove from the heat and set aside until completely cool. Place the egg, egg yolks, and sugar in the bowl of a stand mixer and whisk for 5 to 6 minutes, until thick, light, and foamy.

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Preheat the oven to 350° F. Place hazelnuts in an oven safe dish and roast for 20 minutes. Transfer to a towel and rub away as many skins as you can. In a bowl, cover the hazelnuts with water. Transfer to a sieve and shake out the water. In another bowl, combine the confectioners' sugar, cayenne, cinnamon, and 1 teaspoon of salt.

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Line a baking sheet with parchment paper and preheat oven to 350 degrees. Spread nuts evenly on the prepared baking sheet and roast in the oven for 10 minutes. Meanwhile, heat remaining ingredients in a medium-sized saucepan (big enough to hold all of the nuts) over low heat and simmer until nuts are done toasting.

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2/3 cup hazelnuts (3 oz), toasted and any loose skins rubbed off in a kitchen towel. 1/2 cup warm water. 1 small garlic clove, minced. 1/2 teaspoon salt. 1/2 cup finely chopped fresh cilantro. 2.

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Instructions. Preheat oven to 350 degrees F (176 C). Add pecans and walnuts to a bare (or parchment-lined) baking sheet (or more baking sheets if increasing batch size) and top with oil, coconut sugar, cinnamon, cayenne, nutmeg, salt, and half of the maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). Toss to coat.

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Preheat oven to 350°F. Brush 13x9x2-inch baking pan and large rimmed baking sheet generously with oil. Mix hazelnuts, brown sugar, rosemary, salt, and hot pepper sauce in large bowl to blend.

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Directions. Preheat the oven to 250 degrees F and spray a large rimmed baking sheet with non-stick cooking spray. Add the cereal, hazelnuts, and pretzels to a large bowl. Whisk together the melted butter, honey, and 1 teaspoon of salt in a small bowl. Pour over snack mix and stir gently to coat all ingredients.

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Spiced Hazelnuts. 12 ounces shelled hazelnuts (about 1 1/2 cups, measurement is approximate) 1 teaspoon chipotle chili powder. 1 teaspoon sweet smoked paprika. 1/2 teaspoon thyme, dried. 1/2 teaspoon kosher salt. 1 tablespoon olive oil. 1 tablespoon honey. Preheat oven to 350 degrees F. Roast hazelnuts on a rimmed sheet pan for 10 to 12 minutes.

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Instructions. Preheat oven to 425°F. Toss the hazelnuts with sugar, maple syrup, and spices and spread them out on a small parchment-lined baking sheet. Bake for 8-9 minutes, tossing the nuts with a wooden spoon every 2-3 minutes (tossing is important or you'll end up with nuts that are burned on one side!).

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Preheat the oven to 130°C (fan)/150°C/gas mark 2. Line a baking tray with non-stick baking paper. Place 50g hazelnuts, 50g walnuts and 75g cashew nuts into a bowl. Add 1.5 tbsp sunflower or vegetable oil, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp black pepper and 1 tsp sea salt. Mix well and spread out onto your prepared baking tray.

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1/2 teaspoon kosher salt. 1 tablespoon olive oil. 1 tablespoon honey. Preheat oven to 350 degrees F. Roast hazelnuts on a rimmed sheet pan for 10 to 12 minutes. Combine chipotle powder, paprika, thyme, and salt in a small bowl and mix the spices together. When you remove the hazelnuts from the oven the skins should be blistered and the inside.

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Heat the oil in a large skillet over medium-high heat. Add the nuts and stir to coat with oil. Cook until they deepen in color and turn fragrant, 3 to 5 minutes. Meanwhile, combine the salt, sugar, rosemary, thyme, and cayenne pepper in a small bowl. Sprinkle the mixture on top of the nuts and stir to coat evenly.

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To the butter add 5 Tbsp. maple syrup, 2 tsp. smoked paprika (or regular paprika), 1 Tbsp. dried rosemary, 1 tsp. Sriracha, and ½ tsp. kosher salt (if using unsalted nuts) Leave out the kosher salt if using lightly salted nuts. Stir until completely combined. The mixture will look somewhere between a glaze and a paste.

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Add Hazelnuts to a medium sized heavy duty saucepan. Add: 1/4 cup Brown Sugar. 1/4 cup Granulated Sugar. 1 tablespoon Water. Stir over medium-high heat until well combined, but try to avoid getting sugar on edge of pan above nuts. I do an inward folding motion. If the sugar crystallizes on the edge it can cause the rest of sugar to seize up.

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Preheat the oven to 400ºF. Toast the nuts in a shallow baking dish until just golden brown in the center when you split a nut, about 7 to 10 minutes. Remove from the oven and set aside. While the nuts are toasting, warm the honey, cumin, coriander, ginger, and cayenne pepper in a small pan over low heat. Pour the honey-and-spice mixture over.

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Pour the almonds, pecans and pepitas onto the pan and set it aside. In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended. Pour the mixture over the nuts on the prepared baking sheet.