May 21, 2009

Bee Pollen Dusted Hazelnuts

1 cup dry roasted hazelnuts
2 tablespoons bee pollen
1 teaspoon sugar
1/2 teaspoon olive oil
1/8 teaspoon salt

Place the pollen, sugar and salt in a mortar and pestle or spice grinder and grind until a fine powder forms. Heat the oil in a small skillet. Add the nuts and toss occasionally for 1 minute. Pour into a bowl. Sprinkle with the pollen mixture. Toss to coat. Pour into a fine mesh sieve and shake off excess powder.

My thoughts:

I bought bee pollen at the farmers market ages ago with the idea of making some pollen caramels like the divine ones sold by Vosges but never quite got around to it. Then yesterday I came across a passing reference to a dessert that featured bee pollen and almonds in a food memoir and then a box of Freddy Guys hazelnuts arrived and it seemed fortuitous. They were super simple to make and tasted great out of hand or in a salad. The bee pollen has a fruity herbal flavor that pairs wonderfully with the toasty nuts. The sugar adds a touch of sweetness and helps the bee pollen adhere to the nuts.