Active Time

　　15 min

　　Total Time

　　45 min

　　You'll reach for this recipe again and again for its stunning simplicity and for how well it works with any aperitif. Roasting the hazelnuts in the oven results in a deep nuttiness, which is then brought firmly into the savory realm with a sprinkling of salt and thyme.

　　

Ingredients

Makes about 2 cups

　　2 cups hazelnuts (10 ounces)

　　2 tablespoons fresh thyme leaves

　　2 tablespoons extra-virgin olive oil

　　Coarse sea salt such as Maldon or fleur de sel to taste

　　

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 2

Roast nuts in 1 layer in a shallow baking pan in oven until nuts have a toasted aroma and skins are very dark, about 8 minutes. Remove from oven and let stand 30 minutes, then, if desired, rub in a kitchen towel to remove any loose skins.

　　

Step 3

Heat nuts with thyme in oil in a large heavy skillet over medium heat, shaking skillet, just until hot. Transfer to a bowl and sprinkle with sea salt.

　　Cooks' note:

　　• Nuts can be roasted and skinned 1 day ahead and kept, covered, at room temperature.