Gingerbread spiced hazelnuts for Christmas

I’m sure you’re probably all set for Christmas by now. And I know you probably have enough of favorite family recipes for sweet treats that you make every Christmas. Am I right?

So I thought I’d share with you my latest invention in the kitchen – Gingerbread spiced hazelnuts – the perfect snack to go along with those super-sweet (and super-delish!) caramels on the Christmas candy table. These hazelnuts are delicately flavored, to be savored one by one, slowly. Raw hazelnuts are brined in a solution of salt, then lightly spiced and lastly dried and lightly roasted in a slow oven. Lots of flavor – not much effort needed.

And just imagine the fragrance in the kitchen while they roast!

I’m at home with the kids today – prepping for Christmas eve (24th), which is the big day here in Sweden. So I’m just leaving you with the recipe hoping that it might fill a gap in your Christmas snack repertoire this year.

And if you like the flavor of gingerbread but these nuts don’t do it for you, perhaps you could try this or this. Or head over to The Year in Food to try her Gluten free Gingerbread Cookies or to A Tasty Love Story to try her Gluten free Spicy Christmas Cookies dipped in dark Chocolate – Yum!

Wishing you all a peaceful holiday season. Take good care of each other, eat with sense, give something to someone in need, have some sweets (but not too many) and don’t forget to workout some in between gatherings.

Hope to see you again soon after the holidays!

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Printable recipe
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Gingerbread spiced hazelnuts

2 cups raw hazelnuts (preferably organic)
1,5 cup water 4 tbsp coarse sea salt
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1 tsp ground ginger
1 tsp ground cloves
2 tsp ground cinnamon
1/4 tsp freshly ground black pepper
a dash of cayenne pepper (or other chili pepper)
1/2 tsp fleur de sel more to sprinkle
1 tbsp rapeseed oil (or oil of your choice)
1 tbsp maple syrup

1) Bring the water to a boil with 4 tbsp coarse sea salt. Remove from the heat and add the hazelnuts. Leave to soak in the salt solution for 30-45 minutes. Drain well.
2) Preheat the oven to 150° C (300° F). In a large bowl mix the drained hazelnuts with all the spices, salt, oil and maple syrup and make sure all nuts are covered in spices.
3) Spread the nuts evenly on parchment paper on a baking tray. Sprinkle with more fleur de sel and roast for about 25 minutes. Turn off the oven and leave the tray with the nuts to dry further until the oven is cool. Store in an airtight container for up to two weeks.