Toasted Hazelnuts

Toasted Hazelnuts

Oven-toasting hazelnuts deepens their flavor and loosens the papery skins for easy rubbing.

Total 20 min Makes 8 oz Calories 180/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Whole raw hazelnuts turn fragrant and crisp when toasted in a hot oven, developing a deeper, nuttier flavor while their bitter skins loosen for easy removal. Use them in baking, salads, or as a snack. A quick roll in a towel after toasting makes skinning simple.

Ingredients

  • 2 cups raw whole hazelnuts

Method

  1. Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.

  2. Spread the hazelnuts in a single layer on the prepared baking sheet.

  3. Toast in the oven, stirring once halfway through, until the skins darken and crack and the nuts smell fragrant, 10 to 12 minutes.

  4. Remove from the oven and pile the hot hazelnuts onto a clean kitchen towel; fold the towel over to enclose them and let stand 5 minutes to loosen the skins.

  5. Rub the nuts vigorously inside the towel to remove as much of the papery skin as possible; some skin may remain.

  6. Transfer the skinned hazelnuts to a plate and cool completely before chopping or storing in an airtight container.

Rate this recipe

★ 3.9 (1)

Toasted Hazelnuts

Whole raw hazelnuts turn fragrant and crisp when toasted in a hot oven, developing a deeper, nuttier flavor while their bitter skins loosen for easy removal. Use them in baking, salads, or as a snack. A quick roll in a towel after toasting makes skinning simple.

20 min 8 oz 180 cal

Ingredients

  • 2 cups raw whole hazelnuts

Method

  1. 1

    Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.

  2. 2

    Spread the hazelnuts in a single layer on the prepared baking sheet.

  3. 3

    Toast in the oven, stirring once halfway through, until the skins darken and crack and the nuts smell fragrant, 10 to 12 minutes.

  4. 4

    Remove from the oven and pile the hot hazelnuts onto a clean kitchen towel; fold the towel over to enclose them and let stand 5 minutes to loosen the skins.

  5. 5

    Rub the nuts vigorously inside the towel to remove as much of the papery skin as possible; some skin may remain.

  6. 6

    Transfer the skinned hazelnuts to a plate and cool completely before chopping or storing in an airtight container.