HAZELNUT BROWN BUTTER

Hazelnut Brown Butter image

Number Of Ingredients 5

2 ounces blanched hazelnuts
1 1/2 teaspoons granulated sugar
2 tablespoons Frangelico liqueur
8 tablespoons (1 stick) unsalted butter
1/4 teaspoon kosher salt

Steps:

Preheat the oven to 375°F.
Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, until they're golden brown and smell nutty. When the nuts have cooled, chop them coarsely.
Dissolve the sugar in the Frangelico in a small bowl.
Cook the butter in a medium saucepan over medium heat about 5 minutes, shaking the pan occasionally, until the butter browns and smells nutty. Once the butter has browned, remove the pan from the heat and wait a minute or two. Add the nuts, salt, and the Frangelico mixture, making sure to scrape all the Frangelico and sugar into the pan. (Be careful, the butter might foam up a little, and it's very hot.)