Ingredients
- 3 tb lemon juice
- 3/8 c hazelnuts (chopped)
- 3 tb water
- 2 tb salad oil
- 1 ts lemon peel (finely shredded)
- 1/2 ts sugar
In a 6-8" frying pan, stir hazelnuts in salad oil over low heat until nuts are golden, 5-8 minutes. Cool. Add shredded lemon peel, lemon juice, water, and sugar.
