I don’t usually like to roast nuts because I don’t like to heat them too much as that can damage the polyunsaturated fats. However, in the case of hazelnuts, roasting imparts a wonderful flavor that is so intense it can be diluted if you will, with another nut so that very little hazelnuts are needed to make a large flavor impact.
These roasted hazelnuts should also be soaked and dehydrated as you would soak and dehydrate any nut or seed (grain or legume) in order to make them more digestible. I prepare at least 1 pound, sometimes more, at a time and freeze the nuts for future use.
Actually, I have a freezer full of all different types of nuts that have been soaked and dehydrated. It makes me feel prepared for anything and when I see a recipe that requires a certain type of nut, I am ready!
Roasted and Skinned Hazelnuts
- 1 pound hazelnuts (organic if possible) — that have already been soaked and dehyrated
- Cookie Sheet (where to buy)
- Kitchen towel
- Place the nuts on a cookie sheet
- Roast at 350 degrees F for approximately 8 – 10 minutes until the skins are browned, split and emit a wonderful aroma
- During the roasting time, every couple of minutes check them and give the cookie sheet a shake to turn them so they toast evenly
- Allow to cool
- Take a small handful of the nuts and rub them together over the sink — the skins will fall off into the sink
- You can also rub them between a towel, but I found the method above the most efficient
- It’s OK to have some skins still attached
Prep Time: 15 minutes to skin 1 pound of nuts
Cook Time: 10 minutes for roasting