Maple and Brown Butter Hazelnuts

Maple and Brown Butter Hazelnuts

One year: Banana Coconut Oatmeal Cookies, which seemed to take over Pinterest (thank you, I’m honored).
Two years ago: Avocado Horiatiki Salad. Do it!

Maple and Brown Butter Hazelnuts
Makes about 2 cups

3 tbsp unsalted butter
1/3 cup pure maple syrup
1 tsp ground cinnamon
3/4 tsp salt
pinch cayenne
2 cups whole hazelnuts

Line a baking sheet with parchment paper and set aside. In a large saucepan, melt the butter on medium high heat until it starts to foam and crackle and brown. Once the butter has sufficiently browned, turn the heat down to low and add maple syrup, cinnamon, salt, and cayenne, stirring constantly for 2 minutes. Add the hazelnuts to this mixture, stirring to combine. Let the mixture bubble on the heat for another 2-3 minutes, then transfer to baking sheet, ensuring the mixture is evenly distributed. Let cool slightly (about 5 minutes), then transfer to a bowl and serve. Hazelnuts are best served warm, but will keep for up to three days.


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