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.
25 K 5/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: August 4th 2024
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 300 g, you will need:
  • 1 hazelnuts 300 g hazelnuts
  • Total weight: 300 grams

Change these quantities to make:
Change measures:

Step by step recipe


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

Pour 300 g hazelnuts onto a baking sheet.

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

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

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

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

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

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

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

Stage 9
How to peel hazelnuts : 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
How to peel hazelnuts : 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 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
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
Alsatian-style salad
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
January 3rd 2014295 K4.4 1 hour 15 min.
Eggs Benedict
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
April 8th 2023239 K4 1 hour 4 min.
Pistachio madeleines
Pistachio madeleines
Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious.
March 10th 2019126 K 25 1 hour 40 min.
Little lemon biscuits
Little lemon biscuits
These small, lemon-flavoured biscuits are very easy to make and are inspired by the Italian "biscotti al limone".
September 14th 201491 K5 1 hour 45 min.
Beetroot and fried chicken salad
Beetroot and fried chicken salad
A raw beetroot salad, enriched with toasted almonds, diced fried chicken and potatoes. As beetroot tends to colour everything it touches, you can be sure that your diced chicken will be an unusual but attractive bright pink - children love this!
October 16th 201663 K4.2 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)

*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