Roasted 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 flavour through roasting while adding a little extra crunch in the process.

1 cup hazelnuts
1 Tbsp. extra-virgin olive oil or butter (optional)

To Toast Hazelnuts in the Oven:
Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

Arrange in a single layer on a 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 a freezer storage bag in the freezer for up to 1 year.

To Toast Hazelnuts on the Stovetop:
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 a freezer storage bag in the freezer for up to 1 year.

Cook's 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.