Few nuts are as notably improved by roasting as the hazelnut.
Most raw hazelnuts you find at the store are, in truth, a little chewy and a little bland, like a draft version of themselves. But a healthy roasting fixes that, boosting the flavor and allowing the excess water to evaporate, thereby leaving you with wonderfully crisp nuggets of pure nuttiness.
The bonus advantage of roasting hazelnuts is that it gives you the opportunity to skin them while you’re at it, rubbing them in a kitchen towel as the bitter husk easily detaches into a million little flakes you do not want to accidentally spill on your kitchen floor, trust me.
I’ve detailed the (super easy) process below, but first I wanted to ask: did you ever stop to wonder why the skin comes off hazelnuts more easily after roasting? Well, let me tell you why*. It’s because water, this incredible, magical element, expands when heated. This means that hazelnuts, which are partly made of water, become slightly bigger when heated. But their papery brown skin isn’t as elastic, so it is soon forced to loosen its grip on the surface of the nut. Once cooled, the hazelnuts return to their original size but the skin doesn’t stretch back down, remaining cracked, loose, and easy to rub off. Neat, huh?
Anyway. Here are the key steps in roasting and skinning hazelnuts: