How to Roast Hazelnuts (and Peel Them!)
How to Roast Hazelnuts and the secret to removing those pesky skins. Learn both Julia Childs blanched hazelnuts and Lisa Aheir’s roasting hazelnuts methods.
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Have you ever wondered about roasted hazelnuts? Like how the heck do you make them? Their skins don’t peel off at all and they sure don’t taste like Nutella one bit when they are raw. So how do you take these delicious nuts from hard and bitter to crunchy and sweet?
Read on!
Back when I visited Tofino, I bought a cookbook at Sobo, a local hot spot for foodies. One of the recipes I wanted to try called for toasted hazelnuts and included the chef, Lisa Ahier’s, method.
So I thought I would test out two different methods for roasting and peeling and see which one worked the best.
I did a little research on how to remove those stubborn skins and get those lovely nuts toasted up and ready to enjoy as a snack or in some fabulous recipes with hazelnuts.
THE BLANCHING METHOD
First up is the Julia Child method of boiling and ice bathing the nuts. It is called blanching hazelnuts.
Baking soda is added to the boiling water and the nuts follow.
They are then boiled for a quick few minutes, then transferred to a bowl of ice water. The peels then just rub off in your hand and then they are roasted in the oven.
Note: If you try and take a picture of the baking soda being dumped into the water, the whole pot WILL bubble over and create a huge mess to clean up.
Just sayin’.
This was the steam filled shot I just had to have:
HOW TO ROAST THEM IN THE OVEN
For the second method, I followed the steps laid out by Lisa Aheir, as I mentioned earlier she is the head chef of Sobo and author of the cookbook I had bought.
First, place the nuts on a baking sheet.
Her directions are to then roast the nuts with the skins on. Next, rub them off in a clean tea towel.
While I liked the fun, science-y aspect of the bubbling water, etc. with the Julia Child method, because it involved quite a few more dishes and a lot more steps.
Finally, I’m going to go with the Lisa Aheir method as my preferred pick.
Try them both out for fun!
BENEFITS OF HAZELNUTS
- hazelnuts are packed with nutrients like protein, fiber, vitamin E and zinc.
- they are rich in atioxidants to prevent cell damage.
- hazelnuts are good sources of unsaturated fats and lack cholesterol which is great news for your heart.
RECIPES WITH HAZELNUTS:
**This recipe was originally posted on October 3, 2014, and updated on December 12, 2018, and again on April 13, 2021, with recipe notes, writing, and new photos.**
If you’ve tried either method to toast hazelnuts, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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How to Roast Hazelnuts – TWO EASY METHODS
Equipment
- medium saucepan
- tea towel
- large baking sheet
Ingredients
- 1 cup hazelnuts
- 4 cups water
- 4 tbsp baking soda
- bowl of ice water
Instructions
- SEE THE RECIPE NOTES FOR THE EASIER OVEN ROASTING METHOD! THIS IS THE JULIA CHILD BLANCHING METHOD.
- Bring water to a boil in a medium saucepan
- Add the baking soda to the boiling water and then immediately add the nuts. BE READY! The water will foam up right away. If it looks like it will bubble over, quickly lower the heat and lift the pot off the element. Don’t let the pot boil over.
- Boil for 3-4 minutes, stirring constantly.
- To test if they’re ready to peel, lift one out with your slotted spoon and place it in the ice water. When the skins peel off easily, you’re ready to roll.
- Transfer the remaining nuts to the ice bath and peel off the skins. Place them on a baking sheet lined with paper towels as you go so they can dry.
- Preheat your oven to 350 and line a baking sheet with parchment paper.
- Spread the nuts out onto the baking sheet and bake for 10-12 minutes, shaking them around about halfway. Keep a close eye on them to make sure they aren’t burning. They are expensive!!
- Store in a sealed container at room temperature for up to two weeks.
Notes
- 1 cup hazelnuts
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- Spread out the nuts and bake for 5 minutes, keeping an eye to make sure they aren’t burning.
- Let them cool for 3-4 minutes, and then rub them vigorously in a clean tea towel to remove the skins.
