Q&A for How to Roast Hazelnuts

Place the hot hazelnuts onto a clean tea towel. Fold half of the kitchen cloth over the hot nuts and rub gently over the hazelnuts to loosen and rub the skins off. The skins will come off easily while the nuts are still hot. Allow to cool completely before using or eating the bare hazelnuts.

Nuts naturally produce oil, some more than others. Getting rid of the oil completely is probably impossible, but what you can do, after roasting, is chill them. That way the oil will solidify or be reincorporated back into the nut.

Perhaps they are old, and that's why they come out rubbery. Try the same steps with fresher ingredients.

Yes, normally they are shelled before roasting.

Raw hazelnuts have a milder and slightly sweet taste with a distinct nuttiness. The flavor is often described as subtle and delicate. The natural oils within the nut are less pronounced in raw hazelnuts, allowing their inherent sweetness to shine through. The texture is typically softer, and the taste might remind you of fresh, unadulterated nuts. Roasting hazelnuts brings out a more complex and intensified flavor profile. The heat of roasting causes the natural oils within the nuts to surface, enhancing their aroma and taste. Roasted hazelnuts develop deeper, richer, and nuttier notes with hints of caramelization and a satisfying crunch.