Nothing says the Holidays like roasted nuts and this is a zesty take on a previous rosemary roasted nut recipe we posted last year. This recipe calls for the addition of zested lemon and orange to counter the salty and sweet earthiness of the roasted hazelnuts.


  • 2 cups of raw or sprouted hazelnuts
  • Zest of 2 medium sized lemons
  • Zest of 2 oranges
  • 2 tablespoons butter, or butter substitute
  • 2 tablespoons minced fresh thyme (or 1 tablespoon dried thyme)
  • 1 1/2 teaspoon Kosher salt
  • 3 tablespoons brown sugar
  • 1/2 teaspoon chili flakes (optional)


  1. Preheat oven to 350 F
  2. Zest the lemon and orange rinds and set aside.
  3. Mince the fresh thyme and set aside.
  4. Melt the butter in a small pot.
  5. Place minced thyme into melted butter and allow to rest for 5 minutes.
  6. In a large bowl pour the butter mixture over the hazelnuts.
  7. Sprinkle salt, sugar (and optional chili flakes) over hazelnuts.
  8. Toss to integrate all the ingredients.
  9. Pour the mixture onto a parchment lined baking sheet.
  10. Place into oven for 10 minutes.
  11. Remove tray from the oven and stir the ingredients.
  12. Place back into the oven for 5 minutes.
  13. Remove from oven and sprinkle lemon and orange zest over the hazelnuts
  14. Toss and allow to cool for 10 minutes before transferring to a bowl to serve.