Crunchy Vanilla Hazelnuts

Makes about 6 cups.

6 cups hazelnuts (about 1 3/4 pounds)
1 vanilla bean, split lengthwise
2 cups sugar
4 large egg whites
1/2 teaspoon salt
2 tablespoons coffee-flavored liqueur

Heat oven to 250 degrees F, with racks in upper and lower thirds. Spread
hazelnuts in a single layer on two rimmed baking sheets. Toast in oven,
stirring halfway through, until fragrant and skins begin to crack, about
20 minutes. Remove from oven (leave oven on). While nuts are still hot,
place in a kitchen towel; rub vigorously to remove skins. Let cool.
Scrape vanilla seeds into a small bowl. Stir in sugar; set aside. Beat
egg whites and salt in the bowl of an electric mixer until frothy. Pour in
sugar mixture; whisk until thick and foamy. Whisk in liqueur; fold in
nuts. Spread mixture on two baking sheets lined with nonstick Silpat
baking mats. Bake, stirring every 10 minutes, until nuts are golden,
about 50 minutes. Let cool 10 minutes, then transfer to another baking
sheet. Let cool 6 hours or overnight.

Nuts can be stored in airtight containers at room temperature up to
five days.

Note: To make espresso hazelnuts, fold 1/2 cup plus 2 tablespoons
freshly ground espresso beans into the egg white mixture, just before
adding hazelnuts.

Martha Stewart Living

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