An easy recipe for how to toast hazelnuts (filberts) in the oven or on the stove. Enhance the flavor of hazelnuts, then add to salads, snack mixes, baked goods, and more! Also, learn the secret to removing hazelnut skins.
No matter what your end-game is with hazelnuts, roasting them will automatically add more flavor and texture. The extra time is definitely worth the effort, especially since you can do it ahead of time.
If you have a large amount of hazelnuts to toast, it’s usually easier to toast them in the oven. If it’s a small portion, on the stovetop might make more sense.
The key is to remove the hazelnuts from the heat as soon as they smell nutty and fragrant to prevent scorching.
How do you toast hazelnuts in the oven?
- 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.
- Place on a clean kitchen towel, cover, and let steam for 1 minute.
- Using the towel, gently rub the nuts to release their skins.
How do you toast hazelnuts in a pan?
- In a medium skillet over medium heat, toast the hazelnuts until golden brown and fragrant, about 5-10 minutes, stirring the nuts occasionally.
- Place on a clean kitchen towel, cover, and let steam for 1 minute.
- Using the towel, gently rub the nuts to release their skins.
How to Peel Hazelnuts
Here’s the secret to removing the dark brown hazelnut skins:
- After toasting, wrap them in a kitchen towel and let steam for 1 minute.
- Holding the towel like a sack, gently rub the towel on your kitchen counter or a table. The skins will rub right off!
Can you toast blanched hazelnuts?
Blanched hazelnuts are hazelnuts with their skins removed, and yes, you can toast them. Follow the same cooking steps for in the oven or on the stove, no skinning required!
Should I roast the hazelnuts dry or with oil?
If you are not using your nuts right away, toast them dry. Stored in an airtight container, the flavor and texture of the nuts will stay intact as long as they were cooled completely before storing.
If you are going to eat your toasted nuts that day AND want to add a bit more seasoning:
Flavor ideas for hazelnuts
Start with 1 cup roasted, shelled hazelnuts. After tossing with the flavors below, return to a 350-degree oven for 5 to 7 minutes, stirring occasionally.
- Basic roasted hazelnuts: Toss with 1 tablespoon olive oil and 1/4 teaspoon salt
- Candied hazelnuts: Toss with 1 tablespoon olive oil or melted butter, 1/2 cup sugar, 1/2 teaspoon cinnamon, and a pinch of salt
- Honey and spice hazelnuts: Toss with 1 tablespoon honey, 1/8 teaspoon cumin, 1/8 teaspoon ground coriander, 1/8 teaspoon ground ginger, a pinch of cayenne pepper, and a pinch of salt
- Sweet rosemary hazelnuts: Toss with 1 tablespoon olive oil, 1/4 cup brown sugar, 1 tablespoon chopped fresh rosemary, and a pinch of salt
How do you store hazelnuts?
Hazelnuts can either be stored:
- In an airtight container in a cool, dark place (up to 6 months)
- In the freezer (up to 1 year)
Because all nuts are full of oil, freezing them is the best long-term storage solution to prevent spoilage.
How to freeze hazelnuts
- After toasting your hazelnuts, cool them completely.
- Place in a freezer storage bag and freeze for up to 1 year.
- Remove from the freezer 5 minutes before eating or chopping.
How to Roast Hazelnuts
- 1 cup hazelnuts
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.
