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.

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Stove-Top Method:

  • 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.
  • Heat on medium-high, stirring or shaking constantly for 5-10 minutes or until hazelnuts become fragrant and brown.
  • 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.
  • 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:

  • 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.
  • 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.
  • 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.

Quick notes

  • 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.
  • Store roasted hazelnuts in the fridge or freezer. Allow them to come to room temperature before serving.

Follow Laureen Fox’s board Paleo on Pinterest.

To see a text listing of Laureen’s tutorials and gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

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This post is linked to the following events:

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Fat Tuesday hosted by Jill at Real Food Forager

Hearth and Soul Hop hosted by April at The 21st Century Housewife

Slightly Indulgent Tuesdays hosted by Amy at  Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Melanie at Pickle Me Too

Family Table Tuesday hosted by Courtney at The Polivka Family

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Wheat Free Wednesday hosted by Anne Marie Cain

Real Food Wednesday hosted by Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by The Tasty Alternative

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Simple Lives Thursday hosted by Diana at My Humble Kitchen

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

 

NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!

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If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen
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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the 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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