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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Orange-Spiced Hazelnuts

Makes: 20 servings
Serving size: 1/4cup Yield: 5 cups
Prep 15 mins Bake 300° 20 mins
Orange-Spiced Hazelnuts
  • 3/4  cup  sugar
  • 1  tablespoon  ground cinnamon
  • 1  teaspoon  salt
  • 1/2  teaspoon  ground allspice
  • 1/2  teaspoon  ground ginger
  • 1/8  teaspoon  ground cloves
  • 2  egg whites
  • 2  tablespoons  water
  • 1/2  teaspoon  orange extract
  • 3  cups  hazelnuts (filberts), toasted*

1. Preheat oven to 300 degrees F. Line a 15x10x1-inch baking pan with parchment paper or foil. Grease foil, if using. Set pan aside. In a large resealable plastic bag, combine sugar, cinnamon, salt, allspice, ginger, and cloves; set aside.

2. In a bowl, whisk together egg whites, water, and orange extract. Add hazelnuts; toss gently to coat. Transfer nuts to a large colander and let drain for 2 minutes.

3. Add drained hazelnuts to sugar mixture. Seal bag; shake to coat. Spread hazelnuts in an even layer in the prepared baking pan. Bake for 20 minutes. Spread nuts on a large sheet of waxed paper; cool. Transfer nuts to gift bags; seal.

From the Test KitchenGift It!
  • Fill a cone-shape plastic bag with 1 cup of the nuts. Tie the top of the bag with a sheer ribbon. Finish the package with another sheer ribbon tied through a snowflake or other accent.
Nutrition Facts (Orange-Spiced Hazelnuts)
  • Servings Per Recipe 20,
  • cal. (kcal) 159,
  • Fat, total (g) 12,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 11,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 8,
  • pro. (g) 3,
  • sodium (mg) 122,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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