Start off by preheating your oven to 350°F (175°C). This is the perfect temperature to toast the hazelnuts, ensuring they cook evenly and develop that exquisite flavor.

Take a baking sheet and line it with parchment paper. This helps prevent sticking, making clean-up a breeze later.

Spread the raw hazelnuts evenly on the prepared baking sheet. Pop them into the preheated oven for about 10-15 minutes. This is where the magic begins. Keep an eye on them to ensure they don’t burn. You want a lovely golden color and a fragrant nutty smell wafting through your kitchen.

Once toasted, remove the hazelnuts from the oven and let them cool slightly. If you don’t fancy the skins, now’s the time to rub them in a kitchen towel to loosen their skins.

In a medium skillet, melt the unsalted butter over medium heat. Watch it closely. You want just enough heat to melt without browning it.

Once the butter is melted, add the toasted hazelnuts to the skillet. Sprinkle in the fine sea salt and ground cinnamon. Toss gently until the nuts are coated evenly with the buttery mixture.

Continue cooking them in the skillet for another 2-3 minutes, stirring occasionally. This will further deepen the flavor and add a slight crunch.

Remove the skillet from heat, transfer the hazelnuts to a bowl, and let them cool completely. Store them in an airtight container at room temperature. These should last for about two weeks.