I use roasted hazelnuts a bunch, and am constantly looking for that last recipe calling for them for the correct oven temp and time to roast ’em like I like ’em – it was time to give them their own spot…
This method comes straight from Giada De Laurentiis, who tries to make it sound like it’s so much fun she can’t stand it!
I mean, c’mon – it’s wicked simple, and roasted hazelnuts are S-O-O-O tasty that it’s more than worth the minimal effort involved – but fun?
Hazelnuts – I buy mine raw from Trader Joe’s
Heat the oven to 350º.
Empty your hazelnuts into a single layer on a large rimmed pan (one bag from Trader Joe’s is a perfect for your standard jelly-roll pan) and pop into the oven for ten to fifteen minutes, until the skins split.
Remove from the oven and pour the nuts into a bowl lined with a clean kitchen towel. Let cool for another ten or fifteen minutes.
Fold the towel around the nuts like a satchel and rub the nuts to remove the skin (there will be a LOT). I add a second step, by grabbing a handful from the pile in the towel and rubbing together before tossing them in a large-slotted colander to remove yet more of the skin. I should note; one step or two, you won’t get all of the skin, and that’s fine – we just want to remove the excess.
Nuts roasted, well rubbed, and nicely de-skinned, we’re good to go.
Well… how does a rectangle of fresh baked sugar cookie dough topped with tart orange marmalade and roasted hazelnuts, then drizzled with dark chocolate sound?
I thought so.