Buy 12 oz. hazelnuts from reliable source, like the coop. (I'm going to guess that it's close to two cups). If you don't have a scale at home, then make the 12 oz. measurement at the store when you buy them, plus whatever you think you will consume before you actually make them.

The recipe is a snap once you have all the ingredients....

TOASTED WALNUTS (I prefer hazelnuts) WITH ROSEMARY AND SAGE
from The New Vegetarian Epicure, by Anna Thomas

1 TBS olive oil
1 TBS butter
2 TBS finely chopped fresh rosemary leaves (I also add a small handful of full leaves). If you can't get fresh ones, try the dried, but you will have to add a bit more to get the flavor.
1/2 tsp rubbed sage
1 tsp sweet paprika
3/4 ts salt
12 oz. nuts

Heat oil and butter together in large skillet. Stir in the herbs and salt. Add the walnuts and toss them in the herb mixture until they are evenly coated.

Spread the nuts out on a bakng sheet or piza pan and toast them in a 300 degree oven for 20 - 30 minutes (watch carefullly, so you don't overcook them..each oven is different...I cook mine for about 22 minutes). They should be fragrant and somewhat darker in color but never blackened.
Allow them to cool, then bite into one to make sure it is crisp. These are great to nibble with an aperitif, or with cheese and a great of red wine at the end of a meal.