Also known as filberts, hazelnuts are known for their delicious, rich flavour. They are also nutritious. Unlike some other nuts, they are low in saturated fat. They are also a good source of vitamin E, fibre, magnesium, B vitamins and antioxidants. Hazelnuts come in many forms: roasted, salted, flavoured, and even chocolate covered. In the raw form, they require shelling and removing the husk after roasting. If you find yourself with a big bunch of raw hazelnuts, preparing them may be simpler than you think.
- Skill level:
Things you need
- Nut cracker
- Baking tray
- Terrycloth towel
Take the raw hazelnut and place it in the nut cracker to shatter the hard outer shell. With your fingers, remove any of this shell that removes. Do this for each nut, and discard the cracked shells.
Preheat the oven to 135 degrees C. Place shelled hazelnuts on a baking tray and put them in the oven. Roast the nuts for 15 to 20 minutes, taking care not to let them burn.
Remove nuts from the oven, and wrap them in a terrycloth towel. Let them cool in the towel for about 10 minutes.
Rub the cooled hazelnuts vigorously with a towel. The nubs of the terrycloth will remove the remaining husk. Some of the husk may remain attached to the flesh of the nut, or some of the hazelnuts may be a bit discoloured. This is fine, and likely a result of the variety of hazelnut you have obtained. The remaining skin is not harmful.
Easy Hazelnut Husking
Tips and warnings
- Removing the shells and husks of hazelnuts can create a mess. You might want to lay down newspaper under your work area, or work outside to save cleanup time.
- Use caution when placing the nuts in a towel, and allow them to cool for at least five minutes before attempting to remove the skins.
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