How to Roast Hazelnuts - TWO EASY METHODS
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.
Servings 4
Calories 188kcal
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
OVEN ROASTED METHOD
- 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.
Nutrition
Calories: 188kcal | Carbohydrates: 5g | Protein: 4g | Fat: 18g | Saturated Fat: 1g | Sodium: 3295mg | Potassium: 204mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1.9mg | Calcium: 42mg | Iron: 1.4mg