1 cup (250 mL) raw hazelnuts
1½ tbsp. (22 mL) pure maple syrup
1/8 tsp. (. 5 mL) cayenne pepper
1/8 tsp. (. 5 mL) salt
Position a rack in the upper third of the oven and preheat it to 350 F.
Spread the nuts on a rimmed baking sheet and bake for 10 to 15 minutes or until the skin begins to loosen and crack. Remove from oven and allow them to cool for about 10 minutes. Transfer the nuts to a clean kitchen towel and rub vigorously to remove skins. Bits of skin will remain on some nuts.
Line the rimmed baking sheet with a piece of parchment paper and set aside.
Place the skinned hazelnuts in a small bowl and add the syrup. Toss to coat, then add the cayenne and salt, tossing again.
Transfer the nuts to the prepared baking sheet, spreading them in a single layer so they do not touch. Bake for 10 to 15 minutes, until the nuts are glazed and fragrant. Cool completely before transferring them to an airtight container. Nuts will keep tightly covered at room temperature for up to three weeks.
Makes 1 cup.