Spiced Hazelnuts

Preparation info

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By Ben Shewry

Published 2012

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  • 50 g ( oz) Mt Buffalo hazelnuts, roasted and peeled
  • 3 g (1/10 oz) cold-pressed hazelnut oil
  • 0.7 g garlic powder
  • 0.7 g onion powder
  • 0.5 g table salt
  • 0.25 g horopito
  • 0.25 g ground cumin
  • 0.3 g smoked paprika


Combine all of the ingredients in a bowl and mix well. Place the hazelnut mixture on a dehydrator tray in an even layer and place in a food dehydrator* at 70°C (158°F) for 2 hours or until crisp. Remove from the dehydrator and cool to room temperature before storing in an airtight container until needed.