Roasted Hazelnuts (Filberts)
Here's a simple way to roast hazelnuts.
Equipment
- Parchment paper
- Medium sheet pan
- Small bowl
- Clean dish towel
Materials
- 12 oz Hazelnuts (Filberts)
Instructions
- 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.
Notes
*You WILL not get all of the skins off that is perfectly fine!*
Once completely cooled store them in an airtight container for 6 months or in the freezer for up to a year. If frozen let them thaw for 5 minutes before use.