I’ve lived in Oregon for 15 years and yet I’ve never considered myself an Oregonian. My husband was born and raised here, my children were born and are being raised here but I’m the odd one out. Born in Ohio, raised in Missouri and California and now here I am…
…in Oregon.
The funny thing is, this is the longest I’ve ever lived anywhere. But, I’ve been reluctant to embrace my inner Oregonian. In fact, I may or may not have regularly made fun of referenced my aversion to tree hugging and wearing flannel.
But on this day, October 22, 2014, I’m proudly declaring that I AM AN OREGONIAN.
I think the tipping point for me occurred a couple of weeks ago when my parents gave me a huge bag of fresh hazelnuts that they had been given by some friends who are local farmers (a big shout-out of thanks to Craig and Beth!).
They were simply beautiful. And as I researched hazelnut recipes I discovered that Oregon produces 99% of all of the hazelnuts in the United States.
Sigh…I give. I’m waving the white flag and surrendering. 😉
How To Roast Hazelnuts
There are several methods for roasting hazelnuts and the purpose is to remove as much of that thin paper-y layer as possible. It’s edible but makes them more chewy.
Preheat your oven to 400°. Place hazelnuts in a single layer on a cookie sheet covered with parchment paper.
Roast for 10 minutes or until you can see the skins beginning to ‘blister’ and there is a strong nutty aroma.
Remove from oven and immediately pour the hazelnuts onto a kitchen towel then wrap them up all nice and snug.
Leave them in the towel for 5 minutes to let them steam and allow the skins to loosen.
Then, keeping them wrapped securely in the towel, roll them back and forth over and over until the friction begins to remove the skins.
Now, you could just stop there and enjoy them as is.
But why would you when you can make them even better by roasting them again with some seasonings and turning them into a totally delicious and totally addictive snack?!
I may not be a native Oregonian. And I might be a reluctant Oregonian.
But, I love this state. And I live in the Willamette Valley which is truly stunning. It’s filled with farms and trees and vineyards and trees and open fields and trees. Oh and did I mention there are lots of trees? 😉
The Willamette Valley is so beautiful in fact that when on our last trip to Napa Valley we were asked by one of the winery owners where we were from and we told him he replied, “Why are you here?”
Because he knew what I know.
That Oregon isn’t just about the flannel or the tree hugging or the rain or the show ‘Portlandia’.
It’s about that feeling I get when I’m coming back after an out-of-state trip. I look out my window and see the flat top of Mt. St. Helens, the magesty of Mt. Hood and the beauty of Mt. Rainier.
My breath catches as I take in the glorious mass of green and I feel like I’m seeing it again for the first time.
I love this state. It’s my home.
I’m an Oregonian.
Ingredients
- Fresh Hazelnuts
- 2 Tablespoons Olive oil
- 2 Tablespoons Honey
- 2 teaspoons Sea Salt
- 1 teaspoon pepper
- 1 1/2 teaspoons Paprika
- 1 teaspoon Celery Salt
- 1 1/2 teaspoon Ground Cumin
Instructions
- *If hazelnuts are still in the skin, roast at 400 for 10 minutes on a parchment lined baking sheet. Remove from oven and wrap up in a kitchen towel to allow them to steam and skin to loosen. Then roll the towel back and forth working the hazelnuts around to remove the skins.
- Once most of the skins are removed, lower oven temperature to 350. Place hazelnuts in a bowl and drizzle with olive oil and honey. Add the salt and other spices and mix well to evenly coat the nuts.
- Pour the mixture back onto the parchment lined baking sheet.
- Roast on the middle rack for 10-15 minutes stirring regularly so that it browns evenly.
- Remove from oven and allow to cool before eating.
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18 Comments on "Roasted Hazelnuts and Being an Oregonian"
Woman after my own heart. Another transplant who loves it here. I totally understand the breath catching when we return. Thanks for a great recipe and embracing Paradise.
I know how you feel about not quite feeling you belong. Every place I’ve lived I haven’t felt native. Perhaps one of these days like you I’ll find a place where I feel like I belong.
I admire you for accepting your statice as an Oregonian. My husband worked there for 6 months (Rosewood) and I thought I would die if he said we would have to move there. We moved around a lot during his career. This is the 5th time we have lived in Florida for a total of 27 years so I guess we qualify for Floridians. But we still cling to Kentucky as home. Thanks for sharing your recipe today.
The moment I drove to this state I knew it was home. I went to college here and then met and married my hubby here. We then went to Arizona for 15 years (the longest place I lived). I am finally back “home” to the shortest place I’ve lived and know this is the state for me. It’s funny how you connect with a place but we all have that and thankfully it’s not the same state 🙂
Welcome to our beautiful state . . . where else can you live and within 90 minutes you can have the mountains, ocean, and the high desert!!
I live in Boring and never get tired of hearing the jokes because if they only knew 🙂
Also I must say I’m so glad I’ve found your blog, you girls ROCK!!! keep up the good work because we are all blessed that have found you <3
Oh Vanessa, what a wonderful post. I love hazlenuts yum yum yum. And I knew nothing about Oregon or hazelnuts coming from there. That is so awesome to know! thanks for sharing your recipe for roasting them perfectly! They look so delicious, I can almost spell them here!
I have never been to your state, but surely hope to one day.
I really love trees. : = )
Oregon and I would warmly welcome you Michele! 🙂 Thank you so much for your sweet words and for stopping by today!
I was born, raised and still live in the Willamette Valley. As much as I dream of living somewhere with more sun and warm temperatures, I would never leave this beauty and home. Perfect day to declare yourself and Oregonian – a day that the rain is all people have talked about all day! 🙂 Welcome Home! Love, love, love your blog …. you sisters are amazing! Keep up the great and inspiring work!
I was thinking the same thing Rebecca! What a day to make that declaration huh? 😉 Thank you so much for your sweet words of encouragement.
Blessings to you from one proud Oregonian to another!
These sound scrumptious. 🙂
I’m a New Yorker living in California – and even though I have been here for 18 years, it will never fell quite like home
but I do enjoy roasted hazelnuts
I also am transplanted here, born in KS, raised there and in MO, and lived for 35 years in CA, now here looking for a home in the area around Oregon City. Sounds like there are a bunch of us transplanted here. I absolutely love all the Hazelnut trees, Christmas trees, nursery and landscaping trees here. Oregon has some of the most gorgeous trees! And I can’t wait to try this recipe!
Oh my these look delicious! I love hazelnuts! Pinned it!
Going away… and coming back is what does it.
When you see that green again, and the crystal clear blue skies… it does it.
Same thing happened to me, after a visit back “home” to California.
It was seeing that green again, exhaling and thinking I was almost home.
My real home now.
Oregon.
I found your blog as I was looking for instructions on how to roast hazelnuts (filberts, if you grew up in Oregon, as I did), and enjoyed reading about your appreciation for Oregon. My wife and I grew up in the Tualatin Valley and have moved around a bit. I remember flying over the Cascades, coming for a visit when living in Colorado, thinking, “those are TREES!” We moved to Missouri (Columbia) last summer, and brought some hazelnuts with us. Thank you for your recipe and instructions!
Hi Gary! I’m so glad you found my blog and the recipe for the hazelnuts/filberts! Every time we fly back to Oregon after visiting another state, the beauty of the trees startles me all over again. It really is such an incredible place to live! I lived in Missouri (Springfield) for many years as well. 🙂