Honey-and-Spice-Roasted Hazelnuts

Greg Higgins

Higgins, Portland, OR

Put these addictive sweet-and-spicy nuts out at your next cocktail party.


  • 2 pounds whole shelled hazelnuts
  • 4 tablespoons honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste


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 the toasted nuts, season with salt and pepper, and stir. Return the nuts to the oven for 3 minutes more. Remove them from the oven and stir the nuts frequently as they cool. Adjust the seasoning with more salt and pepper to taste.

When fully cooled, store the nuts in a tightly sealed container until they are needed. They will keep for 2 to 3 weeks in a cool, dry place.


2 pounds