“I pair these Sweet Hazelnuts with an older Comté, but they work just as great with a younger Comté!” explains Cheesemonger Rachel Freier of Murray’s Cheese Bar in New York City. Serve the hazelnuts alongside Comté on a cheese platter or on a dessert cheese plate for a delectable start or finish to any meal. Makes about 1 cup
- Preheat the oven to 375˚F.
- Spread the hazelnuts (or other nuts) on a baking sheet and toast until lightly colored and fragrant, about 6-10 minutes. If you’re using hazelnuts, wrap them in a kitchen towel and let them steam for a minute or two. Rub the hazelnuts in the towel to remove most of the skins (you can skip this step if using pecans or walnuts).
- Put the maple syrup, honey, vanilla and a pinch of salt in a small saucepan and bring to a boil. Remove from heat, and add the nuts.
- Transfer the mixture to a bowl and let cool to room temperature. Cover and refrigerate until ready to use (the nuts can be refrigerated for up to a month). Pair the sweet hazelnuts with slices of Comté on a cheese platter or cheese plate. Enjoy!