Filberts, or hazelnuts, are my favorite kind of nut. Several things make this so. My Grandmother was named Hazel. The principle producer of filberts is Oregon. I’m from Oregon. See, all these things combine to make filberts my nut of choice.
When we were in England, G and I developed a taste for hazelnut shortbread. I would weigh 300 pounds if I could find a place to buy them locally. Le sigh!
But as usual, I digress. G has been wanting some healthy snacks. I checked with our Keto grandson and he made a few suggestions including nuts, especially nuts that aren’t too oily.
I started out with about 1 cup of nuts. I drizzled them with olive oil and sprinkled them with salt. I especially like them with finely chopped herbs.
Heat the oven to 350 degrees. Place them on a rimmed baking sheet and bake for 8 to 10 minutes. Remove from oven and cool.
*****from the Recipe Box.:
Our D-I-L made this wonderful seasoning salt at Christmas and I used it with the filberts. Great spice mixture and the benefit is you get to make your own. Numm.
and remember: You look extra pretty today and it’s all from the inside! Big kiss: Lynn
From the Recipe Box 