• 1/4 light brown sugar
• 1 1/2 tablespoons orange juice
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups raw, unsalted hazelnuts

Preheat oven to 300 degrees and boil large pot of water for blanching.

Once water has reached a rolling boil, pour in the hazelnuts and let them soak for one minute (no longer, or they will soften and taste stale). Drain the nuts and run ice cold water over them or pour them into a bowl of ice cold water after draining (as shown in the picture).

Slide off any loose skin and drain. Return nuts to bowl.

Mix brown sugar, orange juice, vanilla, cinnamon and salt in a separate bowl. Toss the nuts in until evenly coated.

Spread the hazelnuts on a baking sheet and bake for 20-30 minutes. Stir and scrape them every 10 minutes. Bake until they are a rich brown color and they smell toasted.

Remove from oven and let cool on the sheet, occasionally scraping them from the sheet with a metal spatula.

When the nuts are cool and dry, transfer them to an airtight container and store for up to three weeks.