Hazelnut Brown Butter
Ingredients
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
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
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.
Step 3
Dissolve the sugar in the Frangelico in a small bowl.
Step 4
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.)
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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