Food & Cooking Recipes Quick & Easy Recipes Hazelnut Crunch Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Louise Hagger Prep Time: 10 mins Total Time: 40 mins Yield: 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. Ingredients 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 Directions 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. 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. Rate it Print