Comté with Sweet Hazelnuts
Adapted from Rachel Freier, Head Cheesemonger at Murray’s Cheese Bar
- 1 cup hazelnuts, or other nuts such as pecans or walnuts
- ⅓ cup maple syrup
- ⅓ cup honey
- 1 teaspoon vanilla extract
- Pinch salt
- Comté for serving, cut into slices
- 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!