Roasted Hazelnut
How to roast hazelnuts using one of three methods: oven, sotve and microwave.
Servings 2 cups of hazelnuts
Equipment
- 1 large rimmed baking sheer
- 1 wide rimmed bowl
- 1 wide skillet
- 1 wooden spoon
Ingredients
- 1-4 Cups Whole hazelnuts (140-560 g)
- 1 TBSP Olive oil or coconut oil Optional only if added flavors
- Falvor Sea salt, cayenne paper, dried herbs (optional)
Instructions
Using the oven
- Line the hazelnuts in a large rimmed baking sheet and bake at 350F (180C), for 10-15 minutes stirring every 5 minutes.
Using the microwave
- Line a paper towel over the bowl and evenly spread the nuts.
- Roast for 4-6 minutes using 2 minutes increments.
Using the stove
- Place the nuts in a wide skillet and cook over medium heat for 3-4 minutes while stirring.
Adding flavor
- Mix the nuts with the oil (1 tablespoon of oil per 1 cup of nuts) then mix in your choice of flavor and bake using the oven method.
Notes
- When warm, the nuts are chewy allowing them to reach room temperature before using and eating.
- Use your sense of smell and sight to determine if the nuts are ready, when your kitchen is filled with a pleasant nutty aroma and the nuts are golden brown then they are ready.
- Your oven, microwave, and stove are different than mine. The time needed to roast or toast the nuts may vary. Pay close attention to their smell and color.
- Pay close attention to the nuts as the roast/toast. The transformation from lightly baked to completely burnt is very fast.
- Best to store the nuts in a dark and dry place in your pantry for up to 4 weeks. A freezer is also a good option for up to 6 months.
- To prevent the nuts from rolling all over the place as you chop, place the cutting board in a large rimmed baking pan.