You’re probably reading this recipe and thinking—how could I possibly pull off popovers at Thanksgiving? The trick is to have the popover batter made, the butter melted, and the pan ready. As soon after the turkey comes out of the oven the muffin tin gets heated, buttered, and the hazelnut popovers go in. The burst of heat makes them puff and crisp—with a golden, nutty exterior and a soft, hollow interior. These popovers are divine.–Diane Morgan
Hazelnut and Fresh Herb Popovers
- Quick Glance
- Quick Glance
- 20 M
- 1 H, 25 M
- Makes 12 popovers
IngredientsEmail Grocery List
The popover batter can be made up to 2 hours in advance. The popovers are best when baked right before serving.
Recipe Testers Reviews
I love popovers and have often added herbs, but I never tried them with nuts. It turns out they are really delicious that way. This recipe was straightforward and easy, and I plan to experiment with different nuts in the near future.
The recipe doesn’t say how much you should fill the muffin cups, however. In portioning them equally, I filled each cup about halfway. The popovers rose dramatically, at least 1 inch over the top of the pan, and were indeed crisp, golden and nutty, yet soft and creamy. My batch was a little darker than the recipe photo. The most time-consuming part of this recipe was preparing the ground nuts. If you can find hazelnuts already toasted and ground, that would help save time.
This is going to be my go-to popover recipe from now on. I love hazelnuts, and love the flavor they impart to this recipe. The texture was marvelous—so light and soft. The herbs really added great flavor and they inspire me to make similar popovers with different nut and herb combinations. They’re fun to make, and they look mighty and impressively puffy coming out of the oven. We’re making prime rib Sunday and will make these again to serve with the jus. Just thinking about it makes me salivate! If you tend to shy away from making popovers, this is the recipe to try, as it is very simple and tasty. A keeper!