From inthekitchenwithkath.com
(Adapted from Thomas Keller’s recipe in Ad Hoc at Home)
Makes 3 cups
3 cups raw blanched hazelnuts (see recipe notes above)
2 tablespoons extra virgin olive oil
½ teaspoon sweet paprika
½ teaspoon piment d’Espelette
½ teaspoon fine sea salt
1. Preheat the oven to 350˚.
2. Mix the olive oil, sweet paprika, piment d’Espelette, and salt together in a medium bowl.
3. Add the nuts to the oil mixture and stir well so that all of the nuts are evenly covered with the oil.
4. Spread the nuts out on a large rimmed baking sheet, lined with parchment paper if you wish.
5. Roast the nuts for about 20 minutes. Allow them to cool completely on the baking sheet before using or storing.