How to Roast and Dry Hazelnuts
Hazelnuts are a popular nut because of their rich meat and distinctive flavor. You can eat hazelnuts as a snack or use them as an ingredient in cooking, especially desserts. The round nuts, also called filberts, feature a brown skin and cream-colored flesh. You can dry roast hazelnuts in your oven to intensify their natural flavor and add a hint of smokiness. Roasting just the hazelnut kernels is done after removing the outer skin. You can also roast the whole nut to create a handy snack. Does this Spark an idea?
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Instructions
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Shelled Kernels
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Remove the hazelnut kernels from the shells.
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Preheat oven to 275 degrees.
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Spread the hazelnut kernels in a single layer on a baking sheet.
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Bake the hazelnuts for 15-20 minutes. Check them frequently to make sure they do not overcook or burn. Hazelnuts scorch quickly.
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Remove the cookie sheet from the oven once the hazelnuts are a golden brown and the skins begin to split.
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Wrap the hot kernels in a damp towel and let them sit for a few minutes. This allows the skins to loosen up.
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Roll the towel on a counter top or tabletop, this will help to remove the skins.
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Remove the nuts from the towel and discard the skins. Most American varieties of hazelnuts will still have some skins on them at this point. You can leave the skins on or roll the nuts again in a dry towel to produce a cleaner kernel. Many people prefer to leave some skins on the nuts because they are rich in antioxidants and provide a distinctive flavor.
Whole Nuts
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Preheat oven to 400 degrees.
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Spread the nuts in a single layer on a baking pan.
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Roast the nuts for 15 minutes.
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Use a potholder to shake the pan vigorously. Continue the roasting process.
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Take the pan out after another 5 minutes, or when the nuts are roasted to your taste. Let the nuts cool before eating.
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Tips & Warnings
Add salt of other seasoning to the hazelnuts after roasting for a different flavor.
Roasted hazelnuts should be stored in the freezer if they will not be used within several days.
References
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