master-cooks | The Extra Step You Need Before Baking With Hazelnuts

When baking with hazelnuts, there's an essential step that can significantly enhance the flavor and texture of your creations. Before incorporating hazelnuts into your recipes, it's crucial to toast them. Toasting not only intensifies their natural nutty flavor but also brings out a delightful aroma that can elevate any dish. To begin, preheat your oven to around 350°F (175°C). Spread the hazelnuts evenly on a baking sheet, ensuring they are in a single layer for even toasting. Place them in the oven and let them roast for about 10 to 15 minutes, stirring occasionally to prevent burning and ensure uniform browning. Keep a close eye on them as they can quickly turn from perfectly toasted to burnt. Once done, remove them from the oven and let them cool slightly. To remove the skins, which can be slightly bitter, place the warm hazelnuts in a clean kitchen towel and rub them vigorously. The skins should come off easily. This step is particularly important because the skins can interfere with the smoothness of certain dishes, like nut butters or creams. By taking this extra step, you'll unlock the full potential of hazelnuts, enriching your baked goods with deeper flavors and a satisfying crunch.

The roast and rub method of peeling hazelnuts

As the name implies, this technique starts with roasting hazelnuts. Preheat your oven to approximately 350 degrees Fahrenheit. Arrange the nuts in a single layer on a rimmed baking sheet, allowing some space between them to prevent overcrowding. It's important to use a rimmed sheet to avoid any nuts rolling off. Place the sheet in the oven and roast for 10 to 15 minutes. At the 10-minute mark, check on the nuts; if they aren't done, continue roasting in one or two-minute increments, checking frequently. Hazelnuts can quickly transition from perfectly roasted to burnt, so keep a close eye on them.

When you see the skins beginning to crack, they are ready. Take them out of the oven and transfer the nuts to a clean dishcloth. Wrap the cloth around the nuts to create a pouch and let them cool for a few minutes. Afterward, start rubbing and rolling the nuts inside the cloth. After a couple of minutes, when you open the pouch, you should find that some of the skins have come off. Continue rubbing and rolling until most or all of the skins are removed. However, some nuts may be particularly stubborn and resist removal. In that case, consider using the blanch and rub method as an alternative.

The blanch and rub method

To start this technique, take a large pan and fill it about halfway with water. Heat the water on the stovetop until it reaches a boil, then gradually add 2 to 3 tablespoons of fresh baking soda. The water will bubble up vigorously, so add the baking soda slowly to prevent it from overflowing. Once the baking soda is added, toss in the hazelnuts and let them cook for three to four minutes. To check if the skins have loosened enough, use a slotted spoon to remove one nut, dip it in cold water, and pinch it with your fingers. If the skin comes off easily, they’re ready; if not, let them cook for a couple more minutes while you continue to check.

When they’re done, drain the water (which will have turned black, which is normal) using a colander in the sink, and then transfer the nuts to an ice bath. Use your fingers to gently rub the skins off each nut until they are all completely peeled. This method will give you a perfectly clean batch of skinless hazelnuts. Before roasting, make sure to pat them dry with a clean dishcloth or paper towels. Roasting is essential as it enhances the rich, nutty flavor. Keep in mind that roasting will take a bit longer than usual since the hazelnuts need to dry out first. However, be sure to keep a close watch on them to prevent burning.

The Extra Step You Need Before Baking With Hazelnuts

The roast and rub method of peeling hazelnuts

The blanch and rub method

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