1,551 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to peel hazelnuts

Name: How to peel hazelnuts
Yield: 300 g
Cuisine: French
Ingredients: 300 g 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.

27 K 5/5 (25 reviews)

Easy

7.50 €

300 g

1 Ingredient

Last modified on: August 4^th 2024

For 300 g, you will need:

1 300 g hazelnuts
Total weight: 300 grams

Step by step recipe

Stage 1

Preheat oven to 180°C (360°F).

Pour 300 g hazelnuts onto a baking sheet.

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.

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	60 RDI=20 %	20 RDI=2 %	190 RDI=30 %	2,010 RDI=100 %	8,400 RDI: 100 %
Per 100 g	20 RDI=8 %	5 RDI=1 %	60 RDI=10 %	670 RDI=30 %	2,800 RDI: 30 %

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)

Hazelnuts

Like these other recipes: Chocolate mendiants, Granola, Brioche royale, Praline spread, Little chocolate and hazelnut fondants, ... See them all 5

Other recipes you may also like

Almond cream

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

August 31^th 2025493 K 25 20 min.

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 12^th 2017956 K 54 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.