How to Toast Hazelnuts: 2 Ways to Toast Hazelnuts

Toasting involves heating food rapidly so the exterior begins a chemical change that releases certain flavors, forms a crunchy texture, and darkens the color to a golden brown. Toasting hazelnuts, usually done in a frying pan or skillet, is a great way to get something extra out of these tasty and nutritious nuts.

Hazelnuts, also known as filberts or cobnuts, are the fruit of the hazel tree. Hazelnuts have a smooth, hard brown shell covering thick brown skin and pale flesh. Hazelnuts contain carbohydrates, protein, fat, calcium, potassium, vitamin C, and vitamin A. Hazelnuts are eaten raw, dried or toasted, and are a common ingredient in many dishes, especially desserts and other sweet confections. They are one of the most common ingredients in praline, a confection that includes sugar, cream, and other nuts.

Toasting and roasting are two different cooking methods, but the words are often used interchangeably with nuts. Roasted nuts, whether hazelnuts or chestnuts, undergo a long process that thoroughly cooks the nuts. In contrast, toasting is a faster process that affects the outside of the nuts (such as hazelnuts, almonds, or pecans), changing their color, flavor, and some of the texture.

Toasting hazelnuts is a great way to bring out the most of their subtly sweet, nutty, aromatic flavor. There are different ways of toasting, depending on your preferences and the options available in your kitchen:

1. 1. Oven: The oven method of toasting hazelnuts is the easiest and most common. Preheat your oven to 350 degrees Fahrenheit. Spread the hazelnuts out evenly in a single layer on a rimmed baking sheet. (You can place a layer of parchment paper under the nuts for easy cleanup.) Put the hazelnuts in the preheated oven, and let them toast, checking in on their progress and stirring every few minutes. They should be nicely toasted after about ten to fifteen minutes: they will be golden brown and smell delicious.
2. 2. Stovetop: Toasting hazelnuts on the stovetop requires the use of a frying pan. Spread the nuts evenly in your skillet over medium heat. Gently stir them every few minutes, and after five to ten minutes, they should be nicely toasted.

You can store toasted hazelnuts in an airtight container in the pantry for up to six months or freeze the hazelnuts for up to a year.

After toasting hazelnuts, place the hot nuts in a clean kitchen towel. The heat and excess moisture will steam the nuts, loosening the skins. After a couple of minutes, gently rub them together with the dish towel or tea towel—the loose skins should come off relatively easily. Alternatively, you can purchase blanched, skinless hazelnuts.

Roasted, toasted, dried, or raw hazelnuts make for a delicious and healthy snack. Many hazelnut recipes feature toasted hazelnuts with chocolate. Toasted hazelnuts with the skin removed can be ground into a paste, which you can combine with chocolate to make a chocolate hazelnut spread. You can also add the toasted nuts to muesli or trail mix.

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