Toasted hazelnuts make everything feel a little extra special.
Let’s be real here for a minute. The main reason I wanted to know how to roast hazelnuts was to make my own Homemade Nutella recipe. But then, in the midst of making the delightful chocolate spread, I found myself devouring this crunchy and perfectly toasted nut.
Having always been a huge fan of roasted pecans, roasted almonds, and even walnuts, hazelnuts were never really top of mind when it came to choosing a healthy nut to snack on.
That is, until I realized how delicious they taste when they’re roasted in the oven!
So whether you’re wanting to eat these nuts for a quick snack or use them in a healthy recipe, you’ll learn how to roast them in the oven or toast them in a skillet in less than 10 minutes!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Spices. Garlic salt, paprika, or other seasoning ingredients add something extra. Blackened Seasoning or Taco Seasoning would taste great on them, too!
- Hazelnuts. The ONLY thing that is required! When purchasing them at your grocery store you will have the option of buying either raw nuts or ones that are already roasted. Make sure you pick the raw hazelnuts if you are planning to roast them in the oven at home.
- Butter or oil: Toss the nuts in melted butter, olive oil, or avocado oil before baking for more of an umami flavor.
- Salt: Add a bit of sea salt to bring out their natural nutty flavor.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Season the hazelnuts.
If using butter, oil, or seasoning ingredients, toss nuts in the mixture until lightly coated.
Toast in the oven.
Line a large, lightly colored rimmed baking sheet with parchment paper. Place the whole hazelnuts in a single layer on the sheet.
Toast the nuts in a preheated 350°F oven for 10-15 minutes, making sure you stir halfway through.
OR, Toast hazelnuts in a skillet.
Heat a medium, non-stick skillet over medium-low or medium heat.
Add no more than 1 cup of nuts to the skillet in a single layer. Toast for 5-8 minutes, stirring occasionally until they are golden brown.
Peel the hazelnuts.
Once the hazelnuts are roasted, you’ll notice most of the skins start to loosen and peel away on their own. If you’re snacking on them, it’s perfectly fine to leave the skins on — they add fiber and nutrients like magnesium.
If you’d rather remove the skins for something smoother, like a chocolate spread, you can rub them off either with your hands or by rolling them in a clean kitchen towel.
- Peel with Hands: Let the roasted hazelnuts cool for about 1 minute, until safe to handle, then rub them together between your hands to loosen and remove the skins.
- Peel with a Towel: Place the warm hazelnuts in a clean kitchen towel, fold it closed, and let them steam for 1–2 minutes. Gently rub the nuts in the towel to loosen and remove the skins.
FAQs
Yes, hazelnuts are healthy for you and are full of dietary fiber, protein, antioxidants, and healthy omega-6 and omega-9 fatty acids, such as oleic acid. Other healthy nutrients of hazelnuts include vitamin E, copper, manganese, magnesium, and vitamin B6. Read more about the health benefits of hazelnuts.
A single 1-ounce serving of hazelnuts have the nutritional value of 176 calories, 5 grams of carbohydrates, 3 grams of fiber, 4 grams of protein, and 17 grams of fat.
Yes, hazelnuts are tree nuts. Other tree nuts include almonds, cashews, walnuts, pistachios, and pecans.
To store hazelnuts, store roasted nuts in a cool, dry place. Roasted or toasted hazelnuts will last for up to 1-2 weeks if stored at room temperature and up to 3-4 months in the refrigerator.
Yes, you can freeze hazelnuts. Seal in a freezer-safe airtight container or Ziploc bag for up to a year.
Yes, hazelnuts can go bad. Good nuts will emit a nutty aroma, whereas rancid hazelnuts give off a scent similar to paint thinner or rotten eggs.
How to use hazelnuts?
Besides being a delicious snack, you can use hazelnuts in so many recipes:
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How to Roast Hazelnuts
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Ingredients
- 1-4 cups hazelnuts raw
- Butter or oil optional
- Seasonings optional
Instructions
- If using butter, oil, or seasoning ingredients, toss nuts in the mixture until lightly coated.Butter or oil, Seasonings
Toasting Hazelnuts in the Oven
- Preheat oven to 350 °F. Line a large, lightly colored baking sheet with parchment paper. Place hazelnuts in a single layer on the sheet.1-4 cups hazelnuts
- Toast in preheated oven for 12-15 minutes, stirring halfway through.
Toasting Hazelnuts in a Pan
- Heat a medium to large, non-stick dry skillet over medium-low heat. Add no more than 1 cup of nuts to the skillet in a single layer.1-4 cups hazelnuts
- Toast for 5-8 minutes, stirring occasionally.
How to Peel Hazelnuts
- Once roasted, let sit for 1 minute until cool to the touch.
- Rub hazelnut together using your hands to release any loose skins.
- Alternatively, you can place the hazelnuts in a dish towel. Close it tight and let them steam for 1-2 minutes. (This helps to loosen up the peel even more.)
- While still in the towel, rub the hazelnuts to remove any loose skins.
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Notes
- Nutritional information is for 1 ounce of toasted hazelnuts, or roughly ¼ cup.
- Hazelnuts: Be sure to get plain, raw hazelnuts at the store or they will burn.
- Spices: To add some flavor to the hazelnuts when roasting, opt for butter or oil along with your favorite spices.
- Pan: Stick with a light-colored baking sheet so the hazelnuts don’t burn
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious simply as a buttery snack! I learned a trick to skin hazelnuts on a cooking show some time ago. For one cup of hazelnuts,,pour two cups (2 c) of water into a saucepan and add add 3 tablespoons. (3T) of baking soda. Stir briskly to blend and then add hazelnuts. Place on medium heat, and bring to a boil. It takes 3 minutes or less. Remove the pan from the heat when the mixture starts to foam up. Drain the liquid off the hazelnuts in a colander (the liquid will be almost black). Rinse one time with cold water and drain again. Remove hazelnuts from saucepan onto a hand towel, and gently rub the hazelnuts and the skins come right off. You may need to pick a few skins off still, but it’s far easier and less time-consuming than other methods I’ve seen. Then follow your wonderful instructions to prepare the hazelnuts for toasting and voila! Toasted hazelnuts!
How easy was this?! I added stevia and cinnamon and holy cow they’re delicious!
Yay! So happy to hear you enjoyed the recipe, April! What a great idea to add some cinnamon. Thanks so much for taking the time to leave a comment and rating!