You'll probably catch your kids or even yourself; sneaking a taste of these sweet nuts before serving time, so you may want to double the recipe. Depending on the humidity, the hazelnuts may be sticky even after they cool. But don't worry, they'll taste great. Try this basic recipe with almonds, pecans, or walnuts, too. These nuts are one of the stars of our Summer Salad with Butter Lettuce, Raspberries, and Hazelnuts.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper (for easiest cleanup) or grease the baking sheet. Set aside.
Combine the hazelnuts, brown sugar, and salt in a small bowl. Add the egg white and stir to combine. Using a slotted spoon or a fork, transfer the nuts to the prepared baking sheet and spread them out in a single layer.
Bake the hazelnuts until they are golden brown, 10 to 12 minutes. Turn off the oven, leaving the baking sheet inside with the door closed for another 10 minutes to dry the nuts.
Transfer the baking sheet to a wire rack and let the hazelnuts cool completely.
Store the nuts in an airtight container, placing pieces of waxed paper between layers to separate them. The nuts can be kept at room temperature for up to 3 weeks. If the nuts become moist or sticky, recrisp them by spreading them on a parchment paper-lined baking sheet and heating them in the oven at 325 degrees F for 10 minutes. Let the nuts cool before serving.