How to Roast Hazelnuts (Filberts)

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 are most widely known as a key ingredient in Nutella spread(chocolate hazelnut spread), but they are delicious in a wide variety of recipes.

You can enjoy them raw, but roasting hazelnuts really brings out their warm, nutty aroma and flavor. Any nut that can be roasted should be roasted, at least in my book. It’s easy enough to do in the oven or on the stove.

Hazelnuts typically have a thin paper skin on the outside, but you can easily rub that off after roasting. Just wrap the roasted hazelnuts in a towel or cloth napkin, secure the bundle, and rub against a flat surface. See my photo below to learn how easy it is.

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 raw hazelnuts and helpful when you want to add spices and seasonings.

Step-step instructions

To roast hazelnuts in the oven:

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer.

2. Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally.

To toast hazelnuts on the stove:

1. In a medium skillet over medium heat, add the hazelnuts.

2. Toast until golden brown and fragrant, about 5-10 minutes, stirring the nuts occasionally.

To remove the hazelnut skins:

1. Place on a clean kitchen towel or clean tea towel, cover, and let steam for 1 minute.

2. Using the towel, gently rub the hazelnuts to release their skins.

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) in an air-tight container or Ziploc bag. They spoil easily, especially when roasted.
• Freezer: For longer storage, store hazelnuts in the freezer. Both raw and toasted hazelnuts, once opened and exposed to air, are prone to turning rancid. Unopened, factory-sealed hazelnuts are safe in the pantry until their expiration date.
• 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 cup 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.
• Other great nuts for roasting: Walnuts, pecans, pistachios, and cashews are all great candidates for roasting. Perfect to top desserts or add texture to your savory dishes.

Put your hazelnuts to work

Breakfast Recipes

Baked French Toast

Salad Recipes

Israeli Couscous Salad

Eats

Pumpkin Muffins

Frosting, Sauce, and Pudding Recipes

Chocolate Sauce Recipe

How to Roast Hazelnuts (Filberts)

By Meggan Hill

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.

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings (¼ cup each)

Course Pantry

Cuisine American

Calories 219

5 from 49 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 cup hazelnuts shelled (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.

Nutrition

Serving: 0.25 cupCalories: 219kcalCarbohydrates: 5gProtein: 5gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 0.1mgPotassium: 204mgFiber: 3gSugar: 1gVitamin A: 6IUVitamin C: 2mgCalcium: 34mgIron: 1mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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