1/2 lb. hazelnuts
3 tbsp. olive oil
Kosher salt to taste (if desired)

Toast the hazelnuts in a jelly roll pan in a preheated 350 degree oven for 10 to 15 minutes or until the skins begin to separate from the nuts and the nuts are barely golden. Wrap the hazelnuts in a dish towel; let them steam for 5 minutes and rub them in the towel to remove the skins. (With certain types of hazelnuts not all the skin will rub off.) In a large heavy skillet, heat the oil over moderately high heat until it is hot and in it saute the hazelnuts, stirring constantly, for 1 to 2 minutes or until they are golden. Transfer the hazelnuts with a slotted spoon to paper towels to drain; sprinkle them with the salt (if desired) and let them cool completely before serving. Although best served the day they are made, the hazelnuts may be prepared up to 1 week in advance and stored in an air-tight container, chilled. Serve the hazelnuts at room temperature. Makes about 1 3/4 cups.