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 when you roast 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.
How to roast hazelnuts, and what to do with them?
I confess that most of the hazelnuts I roast and skin in this fashion, I end up snacking on with dried fruit such as prunes, figs, pears, or dates, as mentioned in this post about food gifts. But I also love to eat them on Roasted Cauliflower à la Mary Celeste, use them for a Hazelnut and Nectarine Gratin, or grind them to make Dukkah, this fantastic spice mix from Egypt. (More hazelnut recipes?)
Join the conversation!
Do you usually roast and skin the nuts you cook and bake with? And what’s your favorite way to enjoy hazelnuts?