10 oregon hazelnuts
Directions
Toast hazelnuts and rub off skins or leave skins on.
Skewer each nut on a wooden or metal skewer. In a small saucepan over
medium heat, dissolve 1/2 cup sugar in 1/2 cup water. Cover and bring
to a boil, cook for 4 to 5 minutes. Uncover, but do not stir. Wash
sugar crystals from the sides of the pan with a wet pastry brush.
Continue to cook without stirring until syrup is a medium dark amber
color. Remove from heat and quickly dip each skewered nut in the
syrup. Prop skewer so the nuts can drip and harden. Snip off any
caramel tails that may have formed. Store in airtight container. Can
be used as a garnish for cakes and desserts.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 10 hazelnuts
Carmelized Oregon Hazelnuts Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into distant history, in fact as far back into history as the early Egyptians, and possibly even further. However, in the main part, these ancient cook books were just primitive pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something we still use today. He also recounts how the Romans were skilled in the use of a wide range of spices, including a few you will know like bay, fennel and dill. During the next few hundred years, the wealthy families of Europe strove to serve up the most exotic banquets, and because of this cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, recipe books were greatly in demand due to higher levels of literacy, more free time and being a little richer. Like it or not, the introduction of TV brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Carmelized Oregon Hazelnuts recipe.
