Hazelnuts have a rich, sweet flavor that makes them popular for sweet treats such as pastries, cookies and spreads. If you plan on baking or cooking with hazelnuts, skip the pre-chopped or pre-sliced bags and purchase whole hazelnuts, which will have a fresher flavor. While you can purchase whole hazelnuts that have been shelled, you typically still have to contend with their pesky, papery skins, which are notoriously difficult to peel off. Blanching the hazelnuts is the most effective way to loosen the skins so that they peel away easily.
Fill a large pot with water, measuring how many cups of water you add to the pot. Bring to a boil.
For every cup of water in the pot, add 1 tablespoon of baking soda to the boiling water.
Pour the hazelnuts into the water and allow them to blanch for one minute.
Drain the water from the hazelnuts in a colander.
Run cool water over the hazelnuts in the colander and gently rub them with your fingers so that the skin starts to peel off. After you have peeled all the hazelnuts, they will be ready to eat or toast.
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- The Clever Cook's Kitchen Handbook; David Joachim
- From Karen's Kitchen: How To Remove Skins and Toast Hazelnuts
- Oregon Hazelnuts: Health Benefits
- Self.com: Nutrition Data: Nuts, Hazelnuts or Filberts
- Another way to remove the skin after blanching is to place the hazelnuts in a kitchen towel and gently rub the skins off with the towel's edges.
- Toast the blanched and peeled hazelnuts by placing then on a baking sheet and baking in the oven at 350 degrees Fahrenheit until they are golden brown, about 7 to 15 minutes. Stir the hazelnuts frequently while they are toasting to prevent burning.
Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.
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