How to Husk Hazelnuts
Hazelnuts, commonly called filberts, are a seed with an edible kernel. They are produced domestically in Oregon and harvested in late September or October. During the summer months they turn from shades of green to hazel. The husk, or hull, forms from the blossom. The husk is the membrane that covers the hazelnut kernel. Once you shell the nut you will need to remove the husk.
Hazelnuts were once used as medicine and tonic.
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Instructions
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Toasting Method
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Remove the husks by toasting them. Spread the hazelnuts on a cookie or baking sheet in a single layer. Place your oven setting on 275 degrees and toast for 20 to 30 minutes or until the husk cracks. The kernel is now ready to be removed.
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Remove the tray from the oven and rub off the skin flakes with a clean towel.
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Crush the hazelnut for recipes. Take the hazelnuts, place them in a zipper sandwich bag, then take a rolling pin and roll back and forth over the plastic bag until you get the desired consistency. You can also use the side of a can or any hard object that doesn't tear the plastic bag.
Boiling Method
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Boiling is preferred by most cooks and the best way to totally remove the husk from the kernel. Add hazelnuts and four tablespoons of baking soda to a quart of boiling water. Let them boil for three to four minutes. Drain the hot water.
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Rinse the nuts in cold water. The skins may pop off or you may need to rub them off with a clean towel.
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Dry the moisture off the nuts. You can take the finished kernels and place them in the oven to dry them and give them a light toast. Set you oven to 350 degrees and toast them 10 to 20 minutes. Time will depend on how much water was absorbed. Toast until they are light brown.
Nutcracking Method
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Crack the hazelnut with a nutcracker. Take a nutcracker and crack the nuts individually. This is a simple method if you only need a few hazelnuts. Hazelnuts have a harder shell than pecans or walnuts. This method is sometimes difficult because of the size, shape, and strength of the shell.
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Check each kernel to make sure you remove the husk. Leaving the husk on the kernel will give it a bitter taste. Some cooks suggest that leaving some of the husk on gives it a pleasant contracting flavor and color. When preparing a large number of hazelnuts, it is best to boil or toast.
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Pour the hazelnuts into a zipper kitchen bag. Lay the bag flat and take a hammer and gently pound the bag back and forth to crush all of the shells. Pour the contents into a plastic container, remove the kernels, and place them in a separate container. Repeat process as needed.
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Tips & Warnings
Rubbing the husk off is best done outside for easy cleanup.
References
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- Photo Credit Hazelnuts image by AJ Sellas from Fotolia.com
