Hazelnut Crunch

hazelnut crunch
Photo: Louise Hagger
Prep Time:
10 mins
Total Time:
40 mins
Makes 1 1/4 cups

We recommend serving this delicious topping with any holiday side dish, including our Shredded Brussels-Sprout Salad. For extra, double these amounts -- it won't go to waste.


  • 5 tablespoons extra-virgin olive oil

  • ¼ cup packed fresh rosemary leaves

  • 2 tablespoons julienned lemon zest, plus 2 tablespoons fresh juice (from 1 to 2 lemons)

  • 1 cup hazelnuts (5 ounces), coarsely chopped

  • 2 tablespoons sugar

  • Kosher salt and freshly ground pepper


  1. Heat oil in a medium skillet over medium-high. Add rosemary and lemon zest and cook until fragrant, 30 seconds to 1 minute. Add hazelnuts and cook, stirring frequently, until nuts are golden brown and rosemary and lemon zest are crisp, 1 to 2 minutes more.

  2. Add sugar and lemon juice and continue cooking, stirring, until liquid darkens and nuts begin to caramelize, just a few seconds. Season with salt and pepper. Transfer to a bowl and let cool completely, about 30 minutes. Break apart into smaller pieces as desired. Crunch can be made ahead and stored in an airtight container at room temperature up to 2 days.

Cook's Notes

To julienne the lemon peel, remove it with a vegetable peeler, then cut it on the diagonal into very thin strips.

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