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.
20 K 5/5 (25 reviews)
Easy
300 g
1 IngredientLast modified on: August 4th 2024
For 300 g, you will need:
- 1
300 g hazelnuts - Total weight: 300 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 | 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 % |
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: Granola, Little chocolate and hazelnut fondants, Chocolate mendiants, Brioche royale, ... See them all 4
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025344 K5 1 hour 15 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.06 M4.5 7 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.72 M 304.0 7 days 15 min.
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are. February 21th 2011377 K5 25 min.
Walnut short bread
Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient. December 5th 2022162 K4.3 3 hours 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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.