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.
14 K 5/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: August 4th 2024
For 900 g, you will need:
  • 1 hazelnuts 900 g hazelnuts
  • Total weight: 900 grams

Change these quantities to make:

Step by step recipe


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

Pour 900 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 recipe180 RDI=70 %50 RDI=5 %570 RDI=90 %6,020 RDI=300 %25,210 RDI: 300 %
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 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)
Other recipes you may also like
Gratin of leeks with Morbier cheese
Gratin of leeks with Morbier cheese
In this recipe of gratin, without potatoes, sliced leeks are bound with a cream with Morbier cheese.
April 16th 202322 K 1 hour
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15th 2016456 K4.4 7 min.
How to cook bacon and remove excess fat
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.
February 21th 2011387 K 44.8 15 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
February 21th 2011128 K5
How to bake blind
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
May 6th 2017922 K5 1 hour 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)

*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