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Crunchy Vanilla Hazelnuts

Source of Recipe


The Daily Herald






List of Ingredients



• 6 cups hazelnuts (about 1-3/4 lbs.)
  
• 1 vanilla bean, split lengthwise
  
• 2 cups sugar
  
• 4 large egg whites
  
• 1/2 tsp salt
  
• 2 Tbsp coffee-flavored liqueur
  






Instructions



1. Preheat oven to 250º F, with racks in upper and lower thirds. Spread hazelnuts in a single layer on 2 rimmed baking sheets. Toast in oven, stirring halfway through, until fragrant and skins begin to crack, about 20 minutes. Remove from oven (leave oven on). While nuts are still hot, place in a kitchen towel; rub vigorously to remove skins. Let cool.
   
   
2. Scrape vanilla seeds into a small bowl. Stir in sugar; set aside. Beat egg whites and salt in the bowl of an electric mixer until frothy. Pour in sugar mixture; whisk until thick and foamy. Whisk in liqueur; fold in nuts. Spread mixture on 2 baking sheets lined with nonstick Silpat baking mats.
   
   
3. Bake, stirring every 10 minutes, until nuts are golden, about 50 minutes. Let cool 10 minutes, then transfer to another baking sheet. Let cool 6 hours or overnight. Nuts can be stored in airtight containers at room temperature up to 5 days.
   
   Makes about 6 cups.