Another symbol of autumn is the hazelnut, which can be used in the kitchen for sweet or savory preparations. Hazelnuts can be eaten once fully ripe, either raw or roasted. In this article, we will see how to achieve a perfect roast in our home oven with just a few simple steps. This way we can store hazelnuts for a long time and use them even when they are not in season. The same procedure and precautions can also be used for almonds.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 2.2 lbs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 2.2 lbs Shelled hazelnuts
Preparation
Shell the hazelnuts and arrange them on a large baking sheet lined with parchment paper, ensuring they do not overlap.
Turn on the oven and set it to 320°F. Do not exceed this temperature because highly carcinogenic toxic molds called “aflatoxins” could develop.
Place the baking sheet with the hazelnuts in the middle of the oven and let them roast, stirring occasionally, for about 30 minutes if using a gas oven; if using an electric oven that heats from both the top and bottom, the cooking time is significantly reduced.
To check if the hazelnuts are roasted, taste one; it should not be chewy but crunchy. Once roasting is complete, remove them from the oven immediately and let them cool. When they are cool, you can easily remove the outer skin by rubbing the hazelnuts with your hands. Then place them in a food storage bag or an airtight container to maintain their flavor, aroma, and crunchiness.
