|4 cups||hazelnuts, toasted, husked|
|1 cup||dark brown sugar, packed|
|1/3 cup||coarsely chopped fresh rosemary|
|1 tbsp||coarse kosher salt|
|5||dashes of hot pepper sauce|
Yield: Makes 4 cups
Preheat oven to 350°F.
Brush 13x9x2-inch baking pan and large rimmed baking sheet generously with oil. Mix hazelnuts, brown sugar, rosemary, salt, and hot pepper sauce in large bowl to blend. Transfer to prepared baking pan.
Bake until sugar melts and coats nuts, stirring every 5 minutes, about 20 minutes. Transfer to prepared baking sheet. Cool completely.
Break hazelnuts apart and store in airtight container at room temperature. (Can be made 5 days ahead.)