Hazelnut Hub

The New Oregon Hazelnut Mountain Bar® is Here!

Later this month, Brown & Haley will begin distributing the new Oregon Hazelnut Mountain Bar® through their channels. If you're in the Pacific Northwest and have a bit of grey in your hair, you likely have fond memories of these delicious treats made in Tacoma, Washington, with the iconic Mt. Rainier as the backdrop to their facility.

In fact, it was the majestic mountain that inspired the founders to create the first Mountain Bar® in 1915. It has been 54 years since the company last added a new Mountain Bar flavor, and they couldn't be more excited about this one. Reviews from the test run have been outstanding, and the new bar truly Unleashes the Power of Hazelnuts.

At the 43rd INC World Nut and Dried Fruit Congress, Hazelnut Growers of Oregon presented each participant with two of these fabulous Mountain Bars-two because we knew that after one, everyone would want another!

Later this month, customers can purchase the Oregon Hazelnut Mountain Bar online at www.brown-haley.com and soon at retail outlets including Hudson News, ACE Hardware, Harbor Wholesale, Ben Franklin, Bi-Mart, and others.

We encourage you to try this delicious new flavor and enjoy the perfect combination of premium hazelnuts and rich chocolate

HAZELNUT FURIKAKE

For Scallop Crudo

HAZELNUT FURIKAKE

For Scallop Crudo

Serving Size: Makes 1 cup

Ingredients:

1/2 cup toasted hazelnuts
2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
2 tablespoons crushed nori sheets
1/2 teaspoon salt
1 teaspoon sugar

Directions:

Chop the hazelnuts: Finely chop the cooled hazelnuts until they
match the coarse texture of the sesame and seaweed flakes.
Toast the seeds: Heat a small skillet over low heat. Add the
white and black sesame seeds. Stir constantly for 3 to 5 minutes
until they smell nutty and start to pop slightly. Combine everything: In a small bowl, mix the chopped hazelnuts, toasted
sesame seeds, crushed nori, salt and sugar.

HAZELNUT EMULSION

for Scallop Crudo

Serving Size: Makes about ¾ cup

Ingredients:

2 tablespoons champagne vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon kosher salt
¼ cup Oregon hazelnut oil
¼ cup neutral oil
1–2 tablespoons cold water, as needed

Directions:

Whisk together the vinegar, lemon juice, Dijon, honey and salt.
While whisking vigorously—or using an immersion blender—
slowly stream in the hazelnut oil followed by the neutral oil until
you have a smooth, glossy emulsion. Thin with water if needed.