Frosted Hazelnuts

Name: Frosted Hazelnuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 48
Cuisine: Global
Ingredients: 2 egg whites; 1 teaspoons each ground cloves, cinnamon and allspice; 946 milliliters hazelnuts; 1 teaspoon salt; 237 milliliters sugar; 2 Tbsps water

Frosted Hazelnuts requires about 1 hour from start to finish. For 14 cents per serving, you get a hor d'oeuvre that serves 48. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 80 calories, 2g of protein, and 6g of fat per serving. This recipe from Taste of Home requires sugar, ground cloves, water, and salt. Users who liked this recipe also liked Hazelnuts and Walnuts Cake, Asparagus with Chanterelles and Hazelnuts, and Nutella Brownies with Hazelnuts.

Instructions

In a large bowl, beat egg whites until foamy.

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Egg Whites

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Bowl

Add the sugar, water, salt and spices; beat well.

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Spices

Sugar

Water

Salt

Let stand for 5 minutes or until sugar is dissolved. Gently fold in hazelnuts until well coated.

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Hazelnuts

Sugar

Spread into two greased 15-in. x 10-in. x 1-in. baking pans.

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Spread

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Baking Pan

Bake at 275° for 50-60 minutes or until crisp.

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Oven

Remove to waxed paper to cool. Store in airtight containers.

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

egg whites 1teaspoons

each ground cloves, cinnamon and allspice 946milliliters

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Pierre Peters Cuvee Reserve Grand Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.

Pierre Peters Cuvee Reserve Grand Cru

The wine is clear or pale with hints of green typical to the Chardonnay. The mousse is fine and regular with a pretty ribbon of strong bubbles. The first nose is both flowery and fruity, then comes notes of fresh nuts and fresh bread. In the finish there is citrus which brings a beautiful impression of smoothness and freshness. The attack is frank, associated with delicacy and roundness. The first impression is dominated with fresh white fruits (lemon and pear) and with flowers (acacia), followed by creamy notes. The finally is persistent on the citrus (candied grapefruit, tangerine and lemon) and minerality, bringing freshness and elegance to the wine.