I was going to lump this in with tomorrow’s Nutella truffle post, but I think this “how to” merits its own spot. Hazelnuts are versatile and taste great in a lot of dishes, especially baked goods, but aren’t often sold in their toasted and peeled variety. Typically, these are sold skin-on and un-toasted. It’s easy to toast and peel them yourself in 15 minutes. You can toast up a big batch and store them easily for use in whatever dish you are making, a salad, or just snacking.
- 8 oz hazelnuts
- tea towel
- baking sheet
- Preheat your oven to 350 F.
- Spread the hazelnuts evenly over an ungreased baking sheet and bake for 12-15 minutes until the skins are crackled and blistered. Remove from the oven and cover with the towel for one minute.
- Move the hazelnuts onto the towel and rub gently to remove the skins. You may not remove everything, that's okay.
- Allow the hazelnuts to cool and use in your favorite hazelnut dish or as a snack!