This fiery favorite can liven up any appetizer menu.
Serves: 24Hands-on: 10 minutesTotal: 2 hours 55 minutesDifficulty: Easy
- 6 cups hazelnuts
- 3 Tbsp. almond oil
- 3 Tbsp. crushed dried rosemary
- 1 Tbsp. raw honey
- ¾ tsp. cayenne pepper
- ½ tsp. garlic powder
- Heat a 2- or 4-quart slow cooker on high for 15 minutes; add hazelnuts. Drizzle oil over hazelnuts and toss; add remaining ingredients and toss.
- Cover and cook on low for 2 hours, stirring every hour. Turn heat to high, uncover, and cook 30 minutes, stirring after 15 minutes.
- Turn heat to low to keep warm for serving or remove from slow cooker.