Hazelnuts are a bit under rated in my book. Don’t get me wrong I love Nutella but you are not limited to just spread! Did you know are also known at Filberts! I didn’t know that for a while but hey you learn something new everyday right?
I don’t usually eat them just as the nut, I absolutely love using them ground, but for today let’s just simply roast them and get those pesky skins off!Jump to Recipe
You really don’t need too much to roast these lovely nuts. Just grab a sheet pan (preferably medium), some parchment paper, a small or medium bowl, a clean dish towel and of course hazelnuts!
It’s easy to roast these but taking the skin off can be a little annoying so below are some step by step pictures of the process.
After you’ve allowed the hazelnuts to steam for 15 minuets inside the towel lined bowl your next steps look like this.
- Take the towel, and twist it so it’s like a tight sack.
- With one hand tightly grip the top of the towel and then flip your wrist so the bottom is facing you.
- Grip and squeeze with your free hand to loosen the skins.
- Then place the sac onto hard flat surface and lightly knead.
- This is what they should look like after kneading on the counter after a little while.
- At this point you can be done or if you’re like me, swivel them through your fingers and more skin will come off but if that doesn’t happen use your nails to scratch off what’s left.
- Discard the skins.
Roasted Hazelnuts (Filberts)
- Parchment paper
- Medium sheet pan
- Small bowl
- Clean dish towel
- 12 oz Hazelnuts (Filberts)
- Set your oven to 350 degrees put your hazelnuts on a parchment lined baking sheet in a single layer.
- In the meantime, while the nuts are still baking put the dish towel in a small bowl. When the hazelnuts are done, poor them into the clean dish towel lined bowl, folding the rest of the towel over so they can steam. Let steam for 15 min.
- When 15 min is up take the towel and twist it so it's like a tight sack. With one hand tightly grip the top of the towel and then flip your wrist so the bottom is facing you, grip and squeeze with your free hand to loosen the skins. Then put the sack on a hard-flat surface and knead the hazelnut filled towel. You can open and close to check how much more you need to do. Keep in mind you will not get all the skins off.
- When you feel like enough of the skins are off go through and pick the ones that barely have anything left on them. You don’t have to do this but I like to get as much off as possible. Most of the time you just need to swivel them through your fingers and more skin will come off but if that doesn’t happen use your nails to scratch off what’s left. Discard skin, enjoy as is or use them in other recipes.
Hey there! I’m the owner & author of Life Is Homemade (the blog), as well as Mad About Madeleines. I hope you enjoyed some of the delicious recipes, how-to’s, DIYs, & product reviews I blogged about. Thank you for your previous support I hope you stick around on my new journey with Mad About Madeleines.