How to peel hazelnuts


How to peel hazelnuts
The skin of whole hazelnuts, unlike that of almonds, doesn't improve their taste - on the contrary.

So you need to remove it before using them, and here's how.
16 K 5/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: August 4th 2024
For 300 g, you will need:
  • 1 hazelnuts 300 g hazelnuts
  • Total weight: 300 grams

Change these quantities to make:

Step by step recipe


Stage 1
How to peel hazelnuts
Preheat oven to 180°C (360°F).

Pour 300 g hazelnuts onto a baking sheet.

Stage 2
How to peel hazelnuts
Bake for 10 minutes at 180°C (360°F).

Stage 3
How to peel hazelnuts
After this time, you'll see that the hazelnut skin has darkened and cracked.

Stage 4
How to peel hazelnuts
Pour the hazelnuts onto a tea towel and leave to cool for a few minutes.

Stage 5
How to peel hazelnuts
Fold back the tea towel...

Stage 6
How to peel hazelnuts
...and roll the hazelnuts back and forth between them for 1 or 2 minutes, pressing the cloth tightly.

Stage 7
How to peel hazelnuts
Open the tea towel and remove the hazelnuts, which are already well peeled.

Stage 8
How to peel hazelnuts
Fold the cloth over the remaining hazelnuts, and repeat the operation until all your hazelnuts are skinless.

Stage 9
How to peel hazelnuts
You may have a few "resistant" hazelnuts, which retain a small piece of skin, as in the photo.

There are three possible solutions:

1) Put them back in the oven on the baking sheet for 3 to 5 minutes, and start all over again.

2) Scrape off the remaining skins with a knife.

3) Keep them as they are, as this little bit of remaining skin isn't really a problem, unless your hazelnuts are going to be used for decoration.

Stage 10
How to peel hazelnuts
You'll appreciate the difference in appearance and taste between raw hazelnuts and peeled, roasted ones.
Remarks
To store, allow to cool before placing in jars.
Keeping: Several weeks in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %20 RDI=2 %190 RDI=30 %2,010 RDI=100 %8,400 RDI: 100 %
Per 100 g20 RDI=8 %5 RDI=1 %60 RDI=10 %670 RDI=30 %2,800 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts
How much will it cost?
  • For 300 g : 7.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020325 K5 2 hours 25 min.
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16th 2017522 K4.3 2 hours 40 min.
Salmon with sorrel
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
October 13th 2010310 K 15 1 hour 25 min.
How to prepare a bain-marie
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.
July 5th 2013518 K5 7 min.
Béarnaise sauce
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
May 22th 2016350 K4 1 hour 6 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page