Spread out
in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a
large bowl along with any sugary goop leftover from the
sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop
back into the oven for two more minutes, remove from oven, cool and store
in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.
Heat a
large sauce pan over medium - high heat and toss
in the shrimp, cooking on both sides until pink and just cooked, remembering that they will continue to cook slightly when you toss them
back in with the pasta
sauce later.