Use these simple step-by-step instructions for how to roast hazelnuts and discover an easy way to remove hazelnut skins! Use roasted hazelnuts as an ingredient in a tart crust, sprinkled on salads, on ice cream, in cookies, biscotti, or cakes. You can even add them to pesto and pizza!
❤️ Why this recipe works
Have you ever avoided a recipe that calls for hazelnuts because you know you'll have to remove those pesky skins? This post will show you that it's not difficult at all!
And once you have those bitter skins removed, toasted or roasted hazelnuts make a delicous addition to all kinds of recipes!
All you need are fresh, shelled hazelnuts, also known as filberts. I usually roast a pound (about 500 grams, or 4 cups) at a time. Most hazelnuts are sold shelled. If yours are not, you can use a nutcracker to remove the shell.
🔪 How to Roast and Skin Hazelnuts the easy way
Line a large baking sheet with parchment paper and spread the hazelnuts in a single layer. They should have room to roll around a little so the heat can circulate around them.
Roast them in the oven at 350°F. for 10 - 15 minutes. They'll be ready to remove from the oven when they're fragrant, their skins are cracked and brown and a little shiny, and the nuts are golden brown.
You can also roast them in a skillet on the stovetop. They'll be fragrant and toasted in about 5 to 7 minutes.
Remove them promptly, as they can go from being perfectly toasted to burnt in less than a minute or so.
Transfer them to a kitchen towel. Draw the corners up to make a pouch and let them steam in their own heat for a minute or two.
With a firm grip on the towel, shake it vigorously. You'll hear the nuts hitting each other as the skins come off. You can also rub the towel against the nuts.
You'll be left with a pile of nuts sitting on top of a layer of skins. You can simply scoop up the nuts with your hands, leaving the skins behind or use this method that I find works the best.
Invert the tea towel with the hazelnuts and their skins into a colander set over a bowl. Shake the colander back and forth and let the skins fall through to the bowl. Easy!
👍🏼 Helpful Tips - Stubborn hazelnut skins?
Sometimes you'll be left with a few hazelnuts with stubborn skins. Don't worry about them and simply move on to your recipe! They don't have to all be perfect.
❓Questions you might have
Roasting hazelnuts intensifies their mellow flavour. It also makes them more crisp and crunchy. According to the FDA, the nutritional value of roasted hazelnuts and raw hazelnuts is about the same.
Currently, 99% of the U.S. hazelnut crop is produced in the Willamette Valley of Oregon. They also grow in the Mediterranean countries, especially Spain, Italy, Greece and Turkey.
🥶 Storage and Freezing Instructions
Because of their high oil content, nuts can become rancid quickly. You can store hazelnuts (or any nuts) in the freezer. Wrap them tightly in plastic. Nuts will last for 4 months in the fridge or 6 to 12 months in the freezer.
🍽 How to use roasted hazelnuts
- Hazelnuts make an amazing crust for tarts, like this gluten-free Espresso Chocolate Ganache Tart with Hazelnut Crust. Or replace the pecans in the crust of this No-Bake Double Chocolate Mousse Tart with toasted hazelnuts.
- Sprinkle a few toasted chopped hazelnuts on top of your favourite ice cream or frozen dessert. They're incredibly delicious with an affogato coffee!
- Top off a glass of this Dairy-Free Chocolate Mousse or this Creamy Ricotta Coffee Mousse with a sprinkle of roasted hazelnuts.
- Add them to granola or stir them into this Chocolate Espresso Baked Oatmeal.
- Add a tablespoon or so to overnight oats.
- They're incredible with chocolate in these Trail Mix Chocolate Nut Clusters.
- You'll love them in these Brownies with Salted Chocolate Ganache.
- Toss them on top of this Triple Berry Mixed Green Salad, or use them as a crust for salmon.
- I love them on roasted root vegetables!
- They're even delicious on crostini! Try this gluten-free Whipped Feta Apple Hazelnut Crostini at your next party, or simply enjoy it as a healthy snack.
When you make this recipe, please leave a comment and a rating below. I love hearing how my recipes turned out for you, or what adaptations you made. Thanks in advance!
Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.
How to Roast Hazelnuts and Remove Hazelnut Skins
- 1 pound raw hazelnuts shelled
- Preheat oven to 350°F. Line a sheet pan with parchment paper or foil.
- Spread raw hazelnuts in a single layer on the sheet pan.
- Roast in the oven for 10 - 15 minutes or until nuts are fragrant, skins are starting to split, and the hazelnuts are turning golden brown.
- Remove from the oven promptly and transfer to a clean kitchen towel.
- Gather the corners of the towel around the nuts and let them sit for a minute or two to steam. This will help to release the skins.
- With a firm grip on the towel, shake the cloth vigorously and rub it against the hazelnuts.
- Once most of the skins have fallen away, transfer the nuts and the skins to a colander. Shake the colander over a bowl and let the skins fall into it.
- Use the roasted hazelnuts in your recipe.
Let me know if you have any questions!