Ingredients
Hazelnuts
Step 1
Preheat oven to 350° F.
Step 2
In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and cool completely.
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Reviews (23)
Back to TopHelpful but should hazelnuts have green or be dark brown skins to roast?
Toni G
Massena NY
10/24/2021
After reading this article, I figured there must be a better way. I tasted the skimmed hazelnuts in a large sauté pan. Kept the hazelnuts moving the whole time. When the pan seemed to be getting too hot, I turned the heat down to low. It seems the best pan temp to do this is around 180-200°F. After a while so,e of the hazelnuts will shed their skins. I transferred the hazelnuts into a large tamia/drum sieve and with a towel moved the hazelnuts around vigorously. I’d say I got the skins off around 70% of them. I picked off the skinned hazelnuts and continued with what was left. After a while another half of them was skinned. The rest had the skin stubbornly stuck to the nut. You can try to peel them manually. If you pinch them the skins would come The really stubborn 0mes I just discarded.
RickyG
10/17/2021
This worked brilliantly! Skins came right off in the kitchen towel; a quick shake of the kitchen towel in the backyard afterwards took the skins off the kitchen towel. No fuss, no mess and the hazelnuts were perfectly toasted.
redgraves
UNITED KINGDOM
12/1/2020
I tried both methods and will only use Julie Child's method in the future--worked like a charm. Yes, either way is messy, but I will take messy and much more effective over less so.
callieo
Seattle
11/27/2015
This method was very easy! I appreciate you posting it!
eviec1
Greensboro, NC
10/24/2013
Easy and great method. Thanks!
Kristin212
New York, NY
7/20/2013
Thank you to the reviewer who suggested the Julia Child method! I've never been successful at skinning toasted hazelnuts, and that method works amazingly well, even if it is messy and time consuming Some tips from my experience: make sure to use a big and deep enough pot, because the baking soda makes an enormous amount of foam. I used a 3 qt pan for 2 c. hazelnuts, 4 c water, 6 TB baking soda, and it was way too small. I had a red foamy mess everywhere. Also - use a dark kitchen towel to skin the nuts after putting them in ice water. I found that putting the nuts on one half of the towel, folding the other half over and rubbing with both hands against the counter for 10-15 second took almost all the skin off and allowed me to do more nuts at a time. It took me 30-40 minutes to do 2 cups of nuts. I don't know if it is necessary, but I'm letting the nuts dry for an hour before toasting them.
stillcookin
2/17/2013
Perfect recipe! Works like a charm every single time I do it.
breezygirl
Pac NW
11/20/2012
Julia Child rocks! Was mentally prepared to do the oven and towel method, knowing half the skins would not come off and there may be skins in my cake, but saw the post on the boiling water method, tried it, and love it! Still a bit tedious, but all the nuts are perfectly skinned, nothing was dyed/stained, but do use a large pot to hold the unexpected foam that started pouring over the edge..felt like I was in science class.
Sprklgdmd
Costa Mesa, CA
9/25/2011
both methods are the biggest mess. If you can find already skinned hazelnuts they are worth the price. With the Julia Child boiling method it dyed my Le Creuset pot and stained the sink brown.fortunately bleach took it out it took over an hour to skin 1 pound
NAPADOLLY
CA
8/15/2011
Worked like a charm!
NatK
3/20/2011
The trick is to use fresh hazlenuts and shell them. Most of the skins pop right off after a rub in a towel. A lot of effort with any method, BUT the just-shelled nuts are way more flavorful--sweet even-- than the shelled ones.
Anonymous
2/6/2011
Thank you for the easy but great recipe for toasting and skinning the hazelnuts. The toasting really enhances the flavor developing such a wonderful bouquet. I can't believe anyone thought this was a difficult task.
dm3540
San Diego, CA
11/22/2010
This vegetarian dish turned out delicious. I mixed whole wheat with plain pene. I don't recommend leaving out any ingredients as all the flavors really compliment each other.
jasonbp
san diego
9/14/2009
This technique worked fine for me. I toasted them at 425 for about 10 minutes (misread the time). I put them in a towel and was able to rub them vigorously (most came off right away, some needed more attention). The shells came off easily.
kristimetz74
Wichita, KS
5/23/2009
