Hazelnuts-Skinning

By mariannefeldman

suggestion from Amy-roast & then cover w/plastic like roasting peppers-will then peel easily

Ingredients

• Hazelnuts

Details

Servings 1

Preparation

Step 1

Published July 1, 1993. From Cook's Illustrated.

What’s the best way to remove the skins from hazelnuts?

If you don’t need to remove every bit of skin, simply place the hazelnuts in a clean kitchen towel after roasting, while they are still warm, and rub gently. The tiny remnants of skin left behind should not adversely affect the flavor of your dish.

If you are intent on removing every last bit of skin, we recommend the technique used by baker and cookbook author Rose Levy Berenbaum, who, in turn, learned about it from Carl Sontheimer, inventor of the food processor: To skin one cup of hazelnuts, bring three cups of water to boil in a deep pan. Add nuts and one-quarter cup baking soda and boil for four minutes. The water will fizz and blacken. Drain the nuts, rinse them under cold water, and give them a quick rub. All of the skin should slip right off. As the nuts will be wet, place them on a baking sheet and roast in a 350-degree oven until golden and fragrant, about 15 minutes.