Roasted Hazelnuts with Cacao Nibs
Recipe type: Snack / Edible Gift
Prep time: 
Cook time: 
Total time: 
Serves: 10 bags
Roasted hazelnuts with a hint of cinnamon and mixed with cacao nibs makes a great healthful edible gift - a sort of deconstructed nutella!
  • 1kg raw hazelnuts
  • 3 Tbs melted coconut oil
  • 1 tsp honey
  • 1 tsp cinnamon
  • 1 tsp salt
  • 125g cacao nibs
  1. Pre-heat the oven to 180 C.
  2. Spread the raw hazelnuts out on a large baking tray and toast in the oven for 10 minutes. Remove from oven, allow to cool a little, then remove as much of the hazelnut skins as possible by shaking the hazelnuts on the tray and then rubbing them with your hands & fingers (I"ve since been informed that rubbing them in a rough towel works a trick). Discard the skins.
  3. Meanwhile mix the melted coconut oil with the honey, cinnamon and salt. Pour the oil mix over the skinned nuts and place them back on the baking sheet. Put them back in the he oven for a further 10 minutes. Watch them closely - nuts have a tendency to burn quickly and I can't foresee whether your oven is sensitive or slow.
  4. Remove nuts form the oven when browned, transfer to a cold sheet pan to help them cool off.
  5. When completely cooled, portion up the nuts into gift bags and add 10-12g (a heaped Tbs) of cacao nibs for every 100g of hazelnuts.
Will keep for up to 3 months if stored in an airtight container in a cool place.
Recipe by Ceri Jones Chef at