Tutorial: How To Roast Hazelnuts :: Easy Like A Sunday Morning

Tutorial: How To Roast Hazelnuts :: Easy Like A Sunday Morning

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.


Last Sunday’s recipe for Mini Coconut Cakes With Warm Praline Sauce, while easy to make, had more than just a couple of ingredients. If my page view stats are anything to go by, people are loving the recipe but still, I wanted to tone it down for you this week.

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How about a tutorial that requires just one ingredient? Hazelnuts. That’s it, you don’t need any oil or anything. You roast (or toast as some might say) them dry. Just hazelnuts, that’s it and you don’t even have to measure a single ingredient. Pour, scoop, grab a handful of however many hazelnuts you want. You’re the boss, you get to decide.

You can choose to roast the hazelnuts using either a stove-top method, or an oven method. I prefer to roast mine in a heavy frying pan on top of the stove but that might be because my oven cannot be trusted. After all, it usually burns my cookies. Choose which ever method you think will work best for you. Remember, today, you’re the boss.

Tutorial: How To Roast Hazelnuts
 
Author: 
Summary: You can use roasted hazelnuts in recipes, sprinkle on salads, or eat as they are. I chopped my roasted hazelnuts to use in a recipe for hazelnut crusted halibut.
Instructions
Stove-Top Method:
  1. In a heavy bottom saucepan, spread the hazelnuts out in a single layer. Don’t overcrowd them. If you have a large amount of nuts to roast, it might be better to do them in the oven.
  2. Heat on medium-high, stirring or shaking constantly for 5-10 minutes or until hazelnuts become fragrant and brown.
  3. Nuts cooked on stove-top will not brown evenly. They will be a bit splotchy. Remove immediately from saucepan, as the heated oil in the nuts will cause them to continue browning. Be careful not to over cook, or else they will taste bitter and burnt.
  4. Once nuts are cool enough to handle, remove skins by rubbing with a dry dish towel or use your bare fingers. A small amount of skin remaining on the nuts is normal.
Oven Method:
  1. Preheat oven to 275°F. Spread hazelnuts evenly in a single layer in a shallow pan. Bake for about 20 minutes or until hazelnuts become fragrant and skins begin to crack. Check the nuts every few minutes while roasting. You may need to shake or stir them for even browning. Be careful not to over cook, or else they will taste bitter and burnt.
  2. Remove immediately from pan, as the nuts will continue browning after you’ve removed them from the oven. Roasting hazelnuts in the oven will take longer but they will be more evenly browned than those done on a stove top.
  3. Once nuts are cool enough to handle, remove skins by rubbing with a dry dish towel or use your bare fingers. A small amount of skin remaining on the nuts is normal.
Notes
Store roasted hazelnuts in the fridge or freezer. Allow them to come to room temperature before serving.

Enjoy!

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Laureen Fox
Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

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7 comments

  1. Miz Helen says:

    This is a great tutorial, I just love Hazelnuts. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

  2. vegetarianmamma says:

    Great tutorial! :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Be sure to stop by to see who the winner of our So Lucky GF Basket is! We are ALSO having a fantastic giveaway this week to kick off Celiac Awareness month! :)

    Cindy from vegetarianmamma.com

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