Roasting hazelnuts makes them crisp and crunchy, and enhances their distinct hazelnut flavor. It also helps to loosen their papery, slightly bitter skins, so they peel off easily.
Recipe by Rebecca on December 19, 2024
Prep time: PT1M
Cook time: PT10M
Total time: PT11M
Keywords
Mediterranean Diet
Ingredients
1 cup hazelnuts ((whole, shelled, can either be unpeeled or peeled/blanched))
Categories
Basics
Cuisine
Mediterranean
Steps
Preheat oven to 250 °F
To roast the hazelnuts, spread them in a single layer on a rimmed baking sheet. Toast the hazelnuts in the oven until they start to smell wonderfully like nuts, and their skins become blistered and loose, about 10 minutes, stirring them a few times. Keep an eye on them to make sure they don't over-brown. You want them lightly golden and crisp.
To remove the brown papery skins (optional), immediately gather the warm hazelnuts up in a clean kitchen cloth* and rub them together to release the skins. You can expect some of the skins to remain stubbornly attached. In my experience, rarely do 100% of the skins come off. Note, as they cool, they also become more difficult to peel.
