Roasting hazelnuts in preparation for a large batch of granola is such a sensory pleasure. Between the smell, the warmth of the oven, the satisfaction of rubbing the papery skins off the golden meat and the flavor that entwines memories of France, Oregon and Italy, I'm lost to these nuts.
Here's my recipe, adapted from Nekisia Davis':
3+ c. gluten free quick-cook oats
1 c. each sunflower seeds, pumpkin seeds, flax seeds, sesame seeds (pre-toasted), hazelnuts, almonds (both nuts coarsely chopped), coconut (I prefer the big pieces)
OR approximately 10 cups dry ingredients of your choosing
1/2 c. each olive oil and brown sugar
3/4 c. maple syrup
salt (sea or kosher)
Mix all ingredients except for salt in a large bowl until well incorporated. Spread between two half-sheet cookie sheets with rims (I line mine with parchment paper first). Bake at 325 degrees, stirring occasionally, for about 45 minutes or until golden brown and fragrant. Remove from oven and salt to taste. Let cool before putting in jars. Keeps about a week unrefrigerated, longer in the freezer.