Toasted Hazelnuts
In the past I have shied away from recipes using hazelnuts (also known as filberts). The process of roasting and then getting the skins off looked tedious and too complicated for my busy life.
I was so wrong.
The whole technique is quick and easy. Toast in oven, cool, then rub skins off with a clean kitchen towel (which feels like a little hand massage.)
When you toast hazelnuts they develop a sweeter, nutty flavor (they can be eaten raw).
The outside skin is usually removed as it is bitter.
If you have not toasted them enough the skins will be hard to remove.
Another thing to note is that hazelnuts are full of valuable nutrients. They have high contents of protein, vitamins, minerals like potassium, iron and magnesium and also fats.
The fat content means that hazelnuts will spoil more quickly. The fats will turn rancid over time and you can taste this.
Get your hazelnuts from a quality source and store them (cooked or raw) in the refrigerator.
The result is absolutely delicious hazelnuts that can be used in so many creations.
Toasted Hazelnuts
Makes 1 cup
Time: 20 minutes
1 cup hazelnuts (or whatever amount you need)
Place hazelnuts on a baking sheet in a single layer. I often use a cast iron skillet. If you leave a little room they cook more quickly and evenly. Turn on oven to 350 degrees and place on middle rack. Cook for 12 minutes or until done. (Set your timer – if oven is preheated it may only take 10 minutes.)
They are done when the skins start to crack and flake and the nut turns a nice golden color.
If overdone they become very bitter.
When done remove from oven and put onto a plate . In a few minutes when they are cool enough to handle pour them onto clean kitchen towel folded in half. If you have a lot to do it’s easier to work in batches. Fold towel layers over the hazelnuts and rub the skins off. It’s okay if you don’t get every little bit of the skins off.
Scoop nuts out of towel and discard skins.
When cool, store unused nuts in the refrigerator.
