Slow-Roasted Hazelnuts with Seasonal Spice

Sometimes the best recipes are also the simplest. Slow-Roasted Hazelnuts with Seasonal Spice are a favorite at Dee’s Nutz and Berries, especially during fall and winter when toasting nuts fills the farmhouse kitchen with warmth and comfort. Whether served as a rustic appetizer, packed in jars for gifting, or crumbled over a salad, roasted hazelnuts add depth, crunch, and just a touch of holiday cheer to any occasion.

Hazelnuts are one of the few nuts that can be enjoyed both sweet and savory. When roasted, their natural oils intensify the flavor, and the outer skins loosen, making them even more enjoyable. One fun fact? Hazelnuts are also known as “filberts”—a name that traces back to St. Philibert’s Day in late August, which often coincided with hazelnut harvest in Europe. Another: 99% of U.S. hazelnuts are grown in Oregon’s Willamette Valley—but here in Wisconsin, we’re working on building that number with hardy, cold-climate varieties!

Our hazelnuts won’t be ready for harvest until about 2030, but these seasoned nuts are a small taste of what’s to come. You can keep them simple with sea salt or experiment with cinnamon, smoked paprika, rosemary, or maple sugar for a custom farm-style twist.

Want to know why hazelnuts are considered one of the most heart-healthy nuts? Cleveland Clinic’s guide to hazelnut nutrition breaks down their benefits, from supporting brain health to lowering inflammation.