Leigh Santini of Portland, Oregon, writes: "A group of coworkers and I had a fantastic dinner at the nearby Farm Café a couple of weeks ago. While we were waiting for our table, we had drinks and an order of the roasted hazelnuts on the deck. I know I tasted rosemary in the glaze but couldn't place the rest of the flavors. Can you help?"
The restaurant uses locally grown Oregon hazelnuts for this recipe. If the nuts have been stored in the freezer, bring them to room temperature before roasting so the coating maintains a smooth consistency.
It's important to keep the hazelnuts hot during the entire baking time so the glaze doesn't clump. To prevent the hazelnuts from cooling off, don't remove them from the oven when stirring — just pull the oven rack out slightly.
