Pan-Toasted Hazelnuts: Removing Skins, Step-By-Step

Hazelnuts are a versatile ingredient, adding a rich, nutty flavour to both sweet and savoury dishes. However, their bitter skin can be off-putting. The traditional method of removing it involves roasting the nuts and then rubbing them with a towel, but this can be time-consuming and ineffective. An alternative approach is to boil the nuts in water and baking soda, which breaks down the pectin in the skins, making them easier to slip off. This technique may be more involved, but it is the best way to ensure your hazelnuts are totally skin-free.

Boiling water and baking soda

Step 1: Prepare the Ingredients and Tools

• You will need 2 cups of water, 3 tablespoons of baking soda, and a medium-large saucepan. It is important to use a large enough pot to prevent the water from overflowing when you add the baking soda and hazelnuts.
• Additionally, have a colander, slotted spoon, and ice-cold water ready.

Step 2: Boil the Water and Add Baking Soda

• Bring the water to a boil in the saucepan.
• Once the water is boiling, carefully add the baking soda. The water will foam and bubble up rapidly, so add the baking soda slowly and be cautious to avoid any spills.

Step 3: Add and Boil the Hazelnuts

• After adding the baking soda, put the hazelnuts into the boiling water.
• Let the hazelnuts cook for 3-4 minutes, stirring occasionally to ensure that all the nuts are submerged.
• The water will turn black and a reddish foam will form on the surface. This is normal, but be sure to watch the pot to prevent any overflow.

Step 4: Test and Remove the Hazelnuts

• To check if the hazelnuts are ready, use a slotted spoon to take out one nut and place it in the bowl of ice-cold water.
• If the skin comes off easily when you rub or pinch the nut, they are done. If not, continue boiling for another 30 seconds to a minute and test again.
• Once the test nut's skin slips off easily, remove the rest of the hazelnuts from the boiling water and transfer them to the ice water.

Step 5: Peel the Skins and Dry the Hazelnuts

• One by one, slip off the skins from the hazelnuts in the ice water.
• After peeling, place the hazelnuts on a kitchen or paper towel to dry them thoroughly. You can also use a colander to rinse and drain the nuts before drying them.

Optional Step 6: Toast the Hazelnuts

• If desired, you can toast the peeled and dried hazelnuts in an oven at 350°F (177°C) for about 15 minutes to enhance their flavour and make them crunchy.
• Keep a close eye on the hazelnuts while toasting and stir or shake the pan occasionally to ensure even roasting. The nuts are done when they turn a light golden brown and become fragrant.

Oven roasting

Preparation:

First, preheat your oven to 350-375°F. Then, arrange the shelled hazelnuts in a single layer on a rimmed baking sheet, leaving a little wiggle room between the nuts.

Roasting:

Place the baking sheet in the oven and leave the nuts to roast for 10-15 minutes. Stir them every 5 minutes or so to ensure even cooking. The hazelnuts are done when they are fragrant, their skin cracked and glistening. Be careful not to over-roast them, as the husk is pretty dark and it can be hard to tell if it's burning.

Removing the Skin:

Once the hazelnuts are roasted, remove them from the oven and let them cool. Place a clean kitchen towel over a large bowl and pour the nuts inside. Close the towel into a bundle and vigorously rub the hazelnuts against each other. The skin should come off in little flakes. Finally, transfer the peeled hazelnuts to a jar, leaving the skin flakes behind.

Storage:

Roasted hazelnuts will keep for a couple of months, depending on how fresh they were initially. For longer storage, it is best to store them in the refrigerator or freezer in an airtight container or Ziploc bag.

Blanching

Step 1: Prepare the Water and Baking Soda Mixture

Fill a medium-large saucepan halfway with water and bring it to a boil. Do not overfill the saucepan, as the water will rapidly froth up when you add the baking soda and hazelnuts. For every cup of water, add 3 tablespoons of baking soda. The baking soda will react with the water, causing it to foam up.

Step 2: Boil the Hazelnuts

Once the water is boiling, carefully add the desired amount of hazelnuts to the saucepan. Let the nuts boil for 3 to 4 minutes, stirring occasionally to ensure all the nuts are submerged. The baking soda will cause the water to turn inky black, and a reddish foam will form on the surface.

Step 3: Test a Hazelnut

To check if the hazelnuts are ready, use a slotted spoon to remove one nut and place it in a bowl of cold water or ice water. Gently rub or pinch the nut with your fingers. If the skin slips off easily, the nuts are done. If the skin is still stubborn, continue boiling the nuts for another 30 seconds to a minute and test again.

Step 4: Drain and Rinse the Hazelnuts

Once the nuts are ready, pour them into a colander and rinse them thoroughly with cold water to stop the cooking process.

Step 5: Remove the Skins

Use your fingers to pinch and rub the skins off the hazelnuts. If you are working with a large batch, this step may take some time. You can speed up the process by using both hands: one hand to collect the skins and the other to pinch the cleaned nuts. Alternatively, place the nuts in a clean tea towel or paper towel and rub them together to remove the skins.

Step 6: Dry and Toast the Hazelnuts (Optional)

If you wish to use the hazelnuts in recipes that call for dry or toasted nuts, you will need to dry and/or toast them. First, blot the skinned hazelnuts with a clean dish towel to remove any excess moisture. Then, spread the nuts on a rimmed baking sheet and roast them in the oven at 350°F (180°C) for 15 to 25 minutes, stirring every 5 minutes, until they are golden brown and fragrant. Keep a close eye on the nuts as they roast, as blanched hazelnuts may take longer to dry out and toast.

Rubbing in a towel

The roast-and-rub method is the most common way to remove hazelnut skins. It involves roasting the nuts in the oven and then placing them in a slightly dampened kitchen towel or dish towel and rubbing them to remove the skins.

Step 1: Roasting the Hazelnuts

Preheat your oven to 350°F (180°C). Spread the hazelnuts in a single layer on a baking sheet and roast them for about 15 minutes, or until they are lightly browned and fragrant. Be careful not to burn the nuts.

Step 2: Preparing the Towel

While the hazelnuts are roasting, prepare a clean kitchen towel or dish towel by dampening it slightly. The towel should be damp enough to help loosen the hazelnut skins, but not too wet, as you don't want to make the nuts soggy.

Step 3: Rubbing the Hazelnuts

Once the hazelnuts are roasted, remove them from the oven and let them cool slightly. They should be warm but still easy to handle. Place the warm hazelnuts in the centre of the dampened towel. Fold the towel over the nuts and gently rub them with your hands. You can also gently press and squeeze the nuts through the towel to help loosen and remove the skins.

Step 4: Removing the Skins

As you rub the hazelnuts in the towel, the skins should start to loosen and come off. Continue rubbing and pressing the nuts until most of the skins have been removed. You may need to open the towel and shake it out or use your fingers to help remove some of the more stubborn skins.

Step 5: Drying the Hazelnuts

Once you have removed most of the skins, spread the hazelnuts out on a clean, dry towel or paper towels to cool and dry completely. You can also blot them gently with the towel to absorb any excess moisture.

Tips for Success:

• The roast-and-rub method works best with warm hazelnuts. If the nuts cool down too much, they may become more difficult to rub, and the skins may not come off as easily.
• Be gentle when rubbing the hazelnuts, especially if they are still hot from the oven. You don't want to burn your hands.
• It may take some time and effort to remove all the skins, and some hazelnuts may be more stubborn than others. Be patient and persistent, and don't be afraid to really work the nuts in the towel.
• If you prefer your hazelnuts to be completely skin-free, you can try the blanching method, which involves boiling the nuts in water and baking soda before rubbing them in a towel. This method is more time-consuming but usually results in completely skinless hazelnuts.

Rinsing with cold water

Rinsing the hazelnuts with cold water is the final step before removing the skins. After boiling the hazelnuts in water and baking soda, transfer them to a colander and rinse them with cold water. The skin from each nut will then slip right off with your fingers.

Frequently asked questions