Smoked Hazelnuts

Any of my friends who go to Lebanon (or recently Emma in Jordan) know that the one thing I will ask for them to bring back is a package of smoked almonds. I love smoked almonds. If I let myself do it, I could live off of them for a few days. They are smokey and salty, with the perfect amount of crunch. And if you get them from the Mahmasa, or local nut roastery, they are still warm and one of the best things in the world.

Ever since I arrived in Eugene, Oregon, Emma and I have been hitting up the local Market of Choice supermarket, which is the best grocery store I have ever been to. Many supermarkets carry gourmet prepared foods, specialty products, or organic this or that. But the MoC has the best variety of everything. They have plenty of organic produce, local products from the area, hard to find international ingredients, and a bulk section that blows my mind. And it is in the most unpretentious and un-BS way that way I have ever seen.

As I mentioned, their bulk section is out of control. They have EVERY thing. Well, maybe not everything, because I am still looking for ajwain seeds. But the other day I spotted "smoked hickory seasoning"- in other words, the jackpot. I had bought some local filberts at the Eugene farmers market last Thursday and was cooking with them in every way I could. (You may recall our Filbert Berry Bliss Sundaes from last Tuesday.) But when I saw that hickory smoke seasoning, I knew that the best was yet to come. I dry pan roasted them, tossed them with a tiny bit of olive oil, and coated them in a few teaspoons of the hickory smoke seasoning. Badabing badaboom. Smoked Hazelnuts. Victory at last. I now have control of that smokey flavor that brings me to my knees. While nothing will ever compare to a warm bag of freshly roasted nuts in Beirut, I now know that I can achieve that smokey flavor in my own kitchen using local filberts (or whatever else I come across) and hopefully lure more people into my kitchen!