How to toast hazelnuts

Nutella and hazelnut coffee are my only experience with hazelnuts. I didn’t even know what they looked like.

Then I was at the store, and they had little bags of shelled hazelnuts!

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Hazelnuts via Wikimedia Commons

They also had dried currants. But one new food at a time.

So I tried them out raw. They were eh. Kind of oily and bitter. Where was that lovely Nutella flavor?

Then I happened across the blog Chocolate and Zucchini, and she has a lovely section on roasting hazelnuts. All you do is:

Toss the nuts on a cookie sheet under the broiler

Broil until the skins turn black and crack off. (I messed with them about 10 minutes.)

Then pour the nuts into a dish towel and rub them to flake off all the bitter skins.

You’re left with a pile of delicious golden brown Nutella-tasting hazelnuts. They’re completely different than their raw flavor. Like how almonds change when roasted.

Now I have to figure out what to do with them! I might do granola. Or baked oatmeal. Or just candy them. Mmmmm!

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