How to Roast Hazelnuts
Servings: 4 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Adapted from Culinary Hill
Ingredients
Instructions
To toast hazelnuts in the oven:
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 10-15 minutes.
Remove from oven and wrap in a kitchen towel to steam for 1 minute. Rub nuts in the towel to remove loose skins (don’t worry if there is still some skin left) and cool completely. Store in an airtight container in the pantry for 6 months or freezer storage bag in the freezer for up to 1 year.
To toast hazelnuts on the stove:
In a medium skillet over medium heat, heat hazelnuts until browned and fragrant, stirring occasionally, about 5-10 minutes.
Remove from skillet and wrap in a kitchen towel to steam for 1 minute. Rub nuts in the towel to remove loose skins (don’t worry if there is still some skin left) and chop or use as desired. Or, store in an airtight container in the pantry for up to 6 months or freezer storage bag in the freezer for up to 1 year.
Notes
Hazelnuts: Cooking times vary depending on which method you choose, and you can toast blanched hazelnuts (no skins) the same way. Keep an eye on your hazelnuts. They can go from zero to burnt in under a minute. Don’t walk away.
Oil or butter: Roasting in fat is optional for plain hazelnuts and helpful when you want to add spices and seasonings.
Yield: The recipe as written makes 1 cup of toasted hazelnuts (enough for 4 servings, ¼ cup each). It can easily be doubled or tripled as needed.
Storage: Store raw and roasted hazelnuts for a year or more in the refrigerator or the freezer (not the pantry). They spoil easily, especially when roasted.
Other Delicious ways to use your Hazelnuts
Simple spread: Drizzle some fresh ricotta cheese with honey, then sprinkle with toasted chopped hazelnuts. Serve with toasted baguette slices.
Dreamy ice cream sundae: Top your favorite vanilla ice cream with chocolate sauce and toasted hazelnuts for a luscious treat.
Candied hazelnuts: Heat 1 tbsp olive oil in a nonstick skillet. Add 1 cup hazelnuts and ½ cup sugar, ½ teaspoon cinnamon, and a pinch of salt. Toast over medium-low heat until fragrant, about 5 to 10 minutes.
Sweet rosemary hazelnuts: Heat 1 tbsp olive oil in a nonstick skillet. Add 1 cup hazelnuts, ¼ cup brown sugar, 1 tbsp chopped fresh rosemary, and a pinch of salt. Toast over medium-low heat until fragrant about 5 to 10 minutes.
