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.
22 K 5/5 (25 reviews)
Easy
900 g
1 IngredientLast modified on: August 4th 2024
For 900 g, you will need:
- 1
900 g hazelnuts - Total weight: 900 grams
Change measures:
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 180 RDI=70 % | 50 RDI=5 % | 570 RDI=90 % | 6,020 RDI=300 % | 25,210 RDI: 300 % |
| Per 100 g | 20 RDI=8 % | 5 RDI=1 % | 60 RDI=10 % | 670 RDI=30 % | 2,800 RDI: 30 % |
How much will it cost?
- For 900 g : 22.50 €
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: Chocolate mendiants, Brioche royale, Granola, Little chocolate and hazelnut fondants, ... See them all 4
Other recipes you may also like
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold . February 21th 2011267 K3.8 1 hour 50 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things. December 19th 2021644 K 34.5 15 min.
Vegetable pie
Three layers of vegetables, baked in puff pastry. September 10th 2018249 K3.9 1 hour 25 min.
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs. February 21th 2011284 K3.8 25 min.
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour). February 21th 2011422 K5 2 hours 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.