HOW TO TOAST CHOPPED HAZELNUTS RECIPES

Steps:

• Heat the oven to 200°C/180°C fan oven/mark 6. Rip up a few chunks of bread and place them and the hazelnuts on separate baking trays. Toast in the oven for 8 minutes, shaking them after 4 minutes to ensure an even colour. When cool, roughly chop the hazelnuts and breadcrumbs separately and keep to one side.
• Bring a pot of salted water to the boil, add the sprouts, turn the heat down slightly and simmer for 5 minutes (or until the sprouts are just cooked). Drain, run under cold water for a minute, shake off the excess moisture and cut them in half.
• Brown the butter by warming it slowly in a pan until the solids have separated and there is a white film on top. Skim off the film and allow it to start to go brown – it will smell nutty. Remove from the heat, leave to stand for 2 minutes, add the cider vinegar and stir.
• Put a frying pan over a medium heat and add the oil and a knob of butter. Fry the sprouts cut side down. You want a rich dark brown.
• Put in a bowl and dress with the brown butter. Mix in the chopped herbs and hazelnuts, and place on a serving plate. Finish with the breadcrumbs and season with sea salt flakes and white pepper.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)