In a medium to small-sized skillet, melt butter with the brown sugar.
Add 3/4 cup of toasted and chopped hazelnuts and cook for about 3 minutes, stirring fairly constantly, until the sugar caramelizes around the nuts are a rich golden-brown. Careful not to burn.
Remove to waxed paper or aluminum foil and separate the nuts so they won't stick together when they are cooled. Can be prepared several days ahead and stored in a covered container.
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Candied orange zest:
Remove the
edium heat and add the hazelnuts. Toast for 1 minute, then
andled pecans.
For the Candied pecans: Line a baking sheet
p around the still-hot hazelnuts and wrap them up like
nd creamy.
Fold in hazelnuts, flour, and almond flavoring.
eat. Add the hazelnuts and toast the hazelnuts until the skins are
3/4 cup chopped hazelnuts, egg whites, confectioners' sugar and
llow to marinate.
Carmelized Hazelnuts: In cast iron skillet over
he same time bake the hazelnuts on a separate tray in
t will overpower the entire recipe.
Mix all ingredients except
anilla until blended. Stir in hazelnuts and chestnut puree until blended
Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
Toast hazelnuts in the preheated oven until golden brown, about 10 minutes. Rub hot hazelnuts using a clean dishtowel to remove skins. Cool for 5 minutes. Chop.
Combine hazelnuts, salmon, mayonnaise, Greek yogurt, red bell pepper, carrot, celery, hard-boiled eggs, onion, parsley, Dijon mustard, tarragon leaves, lemon juice, garlic salt, salt, and habanero pepper in a large bowl.
Mix together all ingredients, except almonds and hazelnuts. Add almonds and hazelnuts.
inutes).
Stir in the candied cherries and walnuts and quickly
inutes.
Cook and stir hazelnuts in a skillet over medium
In a large shallow baking pan, toast hazelnuts in 325\u00b0 oven, 15 minutes, stirring occasionally.
Meanwhile, beat egg whites until foamy; gradually add sugar and salt, beating until stiff.
Fold in toasted hazelnuts.
Melt butter in same pan; spread nut mixture on top.
Bake 30 to 40 minutes at 325\u00b0 or until nut are browned and butter is absorbed.
Stir nuts thoroughly every 10 minutes during baking.
Wash potatoes in cold water and cut off root ends. Place on sheet of aluminum foil or in a shallow baking pan in a 400 degrees F oven and bake until tender, 40-45 minutes.
While potatoes bake, thinly spread sliced or flaked hazelnuts on a shallow pa and place on top rack of oven.
Roast about 15 minutes or until golden brown, stirring 3very 5 minutes.
To serve, make a slit in the baked sweet potatoes and fill with hazelnuts and melted butter.
Place hazelnuts in small nonstick skillet.
Stir over medium heat until lightly toasted, about 8 minutes.
Sprinkle with salt and set aside.
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain. (Can be made up to 2 hours ahead. Let beans stand in colander.).
Melt butter in same pot over medium-high heat.
Add beans and vinegar; toss to coat and heat through, about 2 minutes.
Season with salt and pepper.
Transfer to serving bowl.
Sprinkle with hazelnuts.