Learn how to roast hazelnuts (filberts) in minutes in the oven or in a skillet (and the best way to remove their skins, too!). Enhance their natural flavor through roasting while adding a little extra crunch in the process.

Hazelnuts roasted on a baking sheet.
Table of Contents
  1. Ingredient notes
  2. Instructions
  3. Recipe tips and variations
  4. How to Roast Hazelnuts (Filberts) Recipe

Ingredient notes

  • Hazelnuts: Cooking times vary depending on which method you choose, and you can toast blanched hazelnuts (no skins) the same way. Keep an eye on your hazelnuts. They can go from zero to burnt in under a minute. Don’t walk away.
  • Oil or butter: Roasting in fat is optional for plain hazelnuts and helpful when you want to add spices and seasonings.

Instructions

  • Oven method: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer. Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally.
Hazelnuts roasted on a baking sheet.
  • Stove-top method: In a medium skillet over medium heat, toast the hazelnuts until golden brown and fragrant, about 5-10 minutes, stirring the nuts occasionally.
Hazelnuts roasted in a skillet.
  • To remove their skins: Place on a clean kitchen towel, cover, and let steam for 1 minute.
A towel wrapped around roasted hazelnuts to rub off the skins.
  • Rub off skins: Using the towel, gently rub the hazelnuts to release their skins.
Hazelnuts after the skins have been rubbed off in a towel.

Recipe tips and variations

  • Yield: The recipe as written makes 1 cup of toasted hazelnuts (enough for 4 servings, ¼ cup each). It can easily be doubled or tripled as needed.
  • Storage: Store raw and roasted hazelnuts for a year or more in the refrigerator or the freezer (not the pantry). They spoil easily, especially when roasted.
  • Simple spread: Drizzle some fresh ricotta cheese with honey, then sprinkle with toasted chopped hazelnuts. Serve with toasted baguette slices.
  • Dreamy ice cream sundae: Top your favorite vanilla ice cream with chocolate sauce and toasted hazelnuts for a luscious treat.
  • Candied hazelnuts: Heat 1 tbsp olive oil in a nonstick skillet. Add 1 cup hazelnuts and ½ sugar, ½ teaspoon cinnamon, and a pinch of salt. Toast over medium-low heat until fragrant, about 5 to 10 minutes.
  • Sweet rosemary hazelnuts: Heat 1 tbsp olive oil in a nonstick skillet. Add 1 cup hazelnuts, ¼ cup brown sugar, 1 tbsp chopped fresh rosemary, and a pinch of salt. Toast over medium-low heat until fragrant about 5 to 10 minutes.

Put your hazelnuts to work

Hazelnuts roasted on a baking sheet.

How to Roast Hazelnuts (Filberts)

Learn how to toast hazelnuts (filberts) in the oven or on the stove. Then add to salads, snack mixes, baked goods, and more! Also, learn the secret to removing hazelnut skins.
5 from 7 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 servings (¼ cup each)
Course Pantry
Cuisine American
Calories 188

Ingredients 

  • 1 cup hazelnuts (see note 1)
  • 1 tablespoon olive oil or butter, optional (see note 2)

Instructions 

To toast hazelnuts in the oven:

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  • Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 10-15 minutes.
  • Remove from oven and wrap in a kitchen towel to steam for 1 minute. Rub nuts in the towel to remove loose skins (don’t worry if there is still some skin left) and cool completely. Store in an airtight container in the pantry for 6 months or freezer storage bag in the freezer for up to 1 year.

To toast hazelnuts on the stove:

  • In a medium skillet over medium heat, heat hazelnuts until browned and fragrant, stirring occasionally, about 5-10 minutes.
  • Remove from skillet and wrap in a kitchen towel to steam for 1 minute. Rub nuts in the towel to remove loose skins (don’t worry if there is still some skin left) and chop or use as desired. Or, store in an airtight container in the pantry for up to 6 months or freezer storage bag in the freezer for up to 1 year.

Recipe Video

Notes

  1. Hazelnuts: Cooking times vary depending on which method you choose, and you can toast blanched hazelnuts (no skins) the same way. Keep an eye on your hazelnuts. They can go from zero to burnt in under a minute. Don’t walk away.
  2. Oil or butter: Roasting in fat is optional for plain hazelnuts and helpful when you want to add spices and seasonings.
  3. Yield: The recipe as written makes 1 cup of toasted hazelnuts (enough for 4 servings, ¼ cup each). It can easily be doubled or tripled as needed.
  4. Storage: Store raw and roasted hazelnuts for a year or more in the refrigerator or the freezer (not the pantry). They spoil easily, especially when roasted.
  5. Simple spread: Drizzle some fresh ricotta cheese with honey, then sprinkle with toasted chopped hazelnuts. Serve with toasted baguette slices.
  6. Dreamy ice cream sundae: Top your favorite vanilla ice cream with chocolate sauce and toasted hazelnuts for a luscious treat.
  7. Candied hazelnuts: Heat 1 tbsp olive oil in a nonstick skillet. Add 1 cup hazelnuts and ½ sugar, ½ teaspoon cinnamon, and a pinch of salt. Toast over medium-low heat until fragrant, about 5 to 10 minutes.
  8. Sweet rosemary hazelnuts: Heat 1 tbsp olive oil in a nonstick skillet. Add 1 cup hazelnuts, ¼ cup brown sugar, 1 tbsp chopped fresh rosemary, and a pinch of salt. Toast over medium-low heat until fragrant about 5 to 10 minutes.

Nutrition

Serving: 0.25cupCalories: 188kcalCarbohydrates: 5gProtein: 4gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gPotassium: 204mgFiber: 3gSugar: 1gVitamin A: 6IUVitamin C: 2mgCalcium: 34mgIron: 1mg
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