This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
So you need to remove it before using them, and here's how.
26 K 5/5 (25 reviews)
Easy
7.50 €
300 g
1 IngredientLast modified on: August 4th 2024
For 300 g, you will need:
- 1
300 g hazelnuts - Total weight: 300 grams
Step by step recipe
Stage 1
Stage 2
Bake for 10 minutes at 180°C (360°F).
Stage 3
After this time, you'll see that the hazelnut skin has darkened and cracked.
Stage 4
Pour the hazelnuts onto a tea towel and leave to cool for a few minutes.
Stage 5
Fold back the tea towel...
Stage 6
...and roll the hazelnuts back and forth between them for 1 or 2 minutes, pressing the cloth tightly.
Stage 7
Open the tea towel and remove the hazelnuts, which are already well peeled.
Stage 8
Fold the cloth over the remaining hazelnuts, and repeat the operation until all your hazelnuts are skinless.
Stage 9
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.
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
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.
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)
Hazelnuts
Like these other recipes: Little chocolate and hazelnut fondants, Brioche royale, Chocolate mendiants, Granola, ... See them all 4
Other recipes you may also like
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017955 K 54 20 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011414 K3.8 1 hour 4 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip. February 21th 2011268 K 24.2 1 min.
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 2013528 K5 7 min.
