Cookbook:Hazelnut

Hazelnuts

Cookbook | Recipes | Ingredients | Nut

Hazelnuts are the nut of the common hazel. They are often used in desserts in combination with chocolate.

How to Skin and Roast Hazelnuts

1. Add 3 tablespoons of baking soda (sodium bicarbonate) to 2 cups boiling water; this will cause the mixture to foam up, keep stirring until the foam goes away. Note how much foam is produced; if it is anywhere close to the top of the pot switch to a larger pot.
2. Add the nuts (this recipe is for approximately 1 cup) and blanch for 10 minutes. The baking soda neutralizes the acid skins, which can then be removed easily. This reaction can cause a lot of foam even at a low simmer. Stir the foam down (not the liquid) until the mixture settles down; then stir the mixture until the foaming stops (about 10 minutes).
3. Drain the nuts in a sieve and rinse with cold water.
4. Place the nuts in a container of cold water.
5. Remove the skins under running water and place peeled nuts in the sieve over a container.
6. When all the nuts are peeled, dry them off by patting handfuls in paper towels.
7. Salt the nuts to taste while still damp (optional).
8. To roast the hazelnuts, place skinned nuts on a baking sheet in a 275ºF oven for 20 - 30 minutes, stirring after 10 minutes.

To help slough off the skins after the hot and cold water process, rub between terry towels.