How To Easily Peel (Blanch) Hazelnuts

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How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tipsHow-To: Best Kitchen Tips
Easiest Way to Blanch Hazelnuts

The simplest way to blanch or peel hazelnuts. You will never use any other way!

Have you ever been frustrated when attempting to remove the skins, or peel, from hazelnuts (also called filberts) by the “roast and rub method” also known as the Roasting Method? I had tried it once before many moons ago. But, never again. You will soon learn why.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

The process goes like this…you first roast the hazelnuts. Then, you place the hot hazelnuts inside a kitchen towel and allow the steam to help loosen their skins. After a few minutes, you rub the hot hazelnuts with your kitchen towel like mad. You then grumble because half of the hazelnuts escape during this process and roll out all over your work surface—even if that work surface is a half sheet baking pan. They tend to jump, you know. Then, some fall onto the floor and pick up cat hair. Grrrr. Sound familiar to you?

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

The real problem? The traditional Roasting Method, used by many chefs, simply does not work very well. In fact, you end up with a dark flecky mess all over your nice kitchen towels with about half the amount of stubborn skins still remaining all over your beautiful hazelnuts. Well, beautiful meaning dark and gothic in an Edward Gorey kind of way with “gashlyfleck tinies” all over your hazelnuts. No good, I say. Not for beautiful and tasty cakes and cookies worthy of the finest patisserie in town! So, what to do?

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

Enter the Easy Blanching & Toasting Method for Hazelnuts. It’s better than bad. It’s good. Wicked good.

Step-by-Step Tutorial:
Easy Blanching & Toasting Method for Hazelnuts

Skins on hazelnuts are very bitter. Since they are also difficult to remove, I have found an easy method to remove them. This method was found in Rose Levy Beranbaum’s James Beard Award-Winning cookbook, The Cake Bible. I have been using the method successfully since 1990 whenever I needed hazelnuts for the biscotti, cookies and cakes I made. It never fails. Rose credits Carl Sontheimer, Father of the Food Processor, for teaching her this technique.

Above, cookbook author Alice Medrich demonstrates this method in her Baking with Julia segment on PBS when she shared her rather messy Hazelnut Biscotti recipe. Julia was fascinated by this method, which Alice must have learned from Rose.

Side Note: There is a code of ethics, if you will, when it comes to sharing recipes and techniques whether written or shared by other media. You give credit where credit is due. Just like Rose did. I wish Alice had shared with Julia just where she learned this nifty trick—even if she learned it from a local chef who learned it from someone who learned it from Rose. I am big on this and always state where my recipes come from, whether it is an original concept or breakthrough recipe or I adapted the method or even the ingredients ratio as with our Slutty Caramel Apples for the caramel ingredients ratio. It is called doing honorable work and having credibility. I do my homework and strive to be a trusted source in the food blogosphere providing historical information whenever possible so you know where methods and techniques originated. I think this is very important and hope you think so, too.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

Let’s Blanch Some Nuts

Since we usually need at least 1 to 1½ cups chopped blanched and toasted hazelnuts for most cake and cookie recipes (with a few to nosh on), follow these simple steps below:

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips1. Boil 3½ to 4 cups of water in a large saucepan. I like to use purified (filtered) water.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

2. Generously measure 1½ to 2 cups hazelnuts and set aside.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

3. Measure 4 tablespoons baking soda and set aside.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

4. Add baking soda to the boiling water.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

The water will bubble up and fizz.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

5. Quickly add the hazelnuts.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

The water will bubble up and fizz again. Keep a slotted spoon and bowl nearby to skim off the foam as it rapidly forms. This will prevent it from bubbling over the rim of the saucepan.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

6. Cook the hazelnuts for 3 to 4 minutes. (I have found that 3 to 3½ minutes is perfect.) The water will turn a very dark reddish-brown color (almost black) from the skins. Test a nut by running it under cold water. The skin should slip off easily using two fingers. If not, boil another 30 seconds to 1 minute longer.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

7. Strain using a colander in the sink.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

8. Rinse nuts well under cold running water (or in a bowl of ice water) then slip off the skins using your fingers. Dry completely with a kitchen towel or paper towels before transferring to baking sheet.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

9. Toast blanched hazelnuts in a preheated 350°F. oven, stirring often, until light golden brown, about 15 to 20 minutes depending on the size of hazelnuts (15 minutes for small hazelnuts and 20 minutes for large). Watch closely so they don’t burn.

How To Easily Peel (Blanch) Hazelnuts by WickedGoodKitchen.com ~ The simplest way to blanch or peel hazelnuts. You will never use any other way! #best #kitchen #tips

10. Cool completely on a wire rack before chopping and using in recipes.

What makes our Easy Blanching & Toasting Method for Hazelnuts wicked good? This exceptional method comes straight from the Father of the Food Processor, Carl Sontheimer, and shared by Rose Levy Beranbaum in her James Beard Award-Winning cookbook, The Cake Bible (1988). Rose rules! And, so does Carl. We are talking about the inventor of the Cuisinart® Food Processor here, people! This method for easily peeling (blanching) hazelnuts is a real winner because it is both fast and effective. You will no longer be pulling your hair out to blanch hazelnuts via the Roasting Method ever again. Those who have never tried this method will find it truly life-changing as far as kitchen techniques go. That’s wicked good, indeed.

Bon appétit!

xo,

stacysig

 

How To Easily Peel (Blanch) Hazelnuts

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Makes 1½ to 2 cups.

How To Easily Peel (Blanch) Hazelnuts

What makes our Easy Blanching & Toasting Method for Hazelnuts wicked good? This exceptional method comes straight from the Father of the Food Processor, Carl Sontheimer, and shared by Rose Levy Beranbaum in her James Beard Award-Winning cookbook, The Cake Bible (1988). Rose rules! And, so does Carl. We are talking about the inventor of the Cuisinart® food processor here, people! This method for easily peeling (blanching) hazelnuts is a real winner because it is both fast and effective. You will no longer be pulling your hair out to blanch hazelnuts via the Roasting Method ever again. Those who have never tried this method will find it truly life-changing as far as kitchen techniques go. That’s wicked good, indeed.

Ingredients

  • 3½ to 4 cups water, I use purified (filtered) water
  • 1½ to 2 cups hazelnuts, also known as filberts
  • 4 tablespoons baking soda

Preparation

Preheat oven to 350°F. and have a half sheet baking pan or other baking pan (like a pizza pan) ready.

Meanwhile, in a large saucepan, bring water to a full boil. While water comes to a boil, measure hazelnuts and baking soda; set aside. Add baking soda to boiling water. (The water will bubble up and fizz.) Quickly but carefully add the hazelnuts.

Cook the hazelnuts for 3 to 4 minutes. (I have found that 3 to 3½ minutes is perfect.) The water will turn a very dark reddish-brown color (almost black) from the skins. Test a nut by running it under cold water. (I like to use my slotted spoon to remove the nut from the boiling water.) The skin should slip off easily using two fingers. If not, boil another 30 seconds to 1 minute longer.

Once the skin easily slips off the test nut, remove the saucepan from the heat and strain the nuts using a colander placed in the sink. Rinse nuts well under cold running water then slip off the skins using your fingers. (If you’d rather not stand over the kitchen sink, use a bowl of cold ice water and complete the process sitting at the kitchen table. Simply use a slotted spoon to transfer the strained nuts into the bowl of ice water.) After the skins are removed, dry completely with a kitchen towel or paper towels before transferring to a baking sheet.

Toast blanched hazelnuts in preheated oven, stirring often, until light golden brown and fragrant, about 15 to 20 minutes depending on the size of hazelnuts (15 minutes for small hazelnuts and 20 minutes for large). Cool completely on a wire rack before chopping and using in recipes.

Notes

Tips:

During the last few minutes of baking, watch nuts closely so they don’t burn.

The reason why ice water is used in a bowl is because when all the warm nuts are added, some of the ice will melt and the water will be just cold enough to stop the cooking process while aiding in the removal of the skins. There is no need to use ice if using cold running water working over the kitchen sink.

Recipe Adapted From: The Cake Bible, by Rose Levy Beranbaum
Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/how-to-easily-peel-blanch-hazelnuts/

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Nice post! I love hazelnuts but never wanted to take on peeling them. Now I feel I can take them on and use them.
    Norma | Allspice and Nutmeg recently posted…Mediterranean Frittata Muffins {Low Fat}My Profile

  2. This is fabulous, Stacy! I’m not kidding — I’ve had to do the toast and rub method on hazelnuts so many times and hate it. Like you said, at least half of the skins are still on. I paid $7 for toasted/almost skinless hazelnuts because I hate doing it myself so much! I will try this method for sure and tell my teacher. Ha. The best way I’ve found to chop them is place hazelnuts in a towel and ban on them with the bottom of a saucepan. Perfect coarsely chopped nuts! Thanks for sharing this, Stacy!
    Marcie recently posted…Maple Roasted Carrot and Parsnip FriesMy Profile

    • Thank you, Marcie! My pleasure. I am with you…I think the Roasting Method for blanching hazelnuts should be officially retired. So frustrating! It will be interesting to hear what your teacher at your cooking school has to say…whether they ever knew of this technique or not. It will be fun to share this method with everyone in class. Have a great weekend, my friend!

  3. I so agree – it is important and appreciated to give credit where its due!
    And speaking of credit – I have never used hazelnuts before just cos I did not wanna peel them, if a recipe called for hazelnuts, I would sub them out – but now thanks to you, I might just be able to use them next time a recipe calls for it! Thanks Stacy – hope you have a wonderful weekend
    shashi @ http://runninsrilankan.com recently posted…When Integrity and Kindness MeetMy Profile

    • Thank you, Shashi! I’m so glad this tutorial has quashed year fears of working with hazelnuts. This method is so simple and, of course, has rich rewards. Have a wonderful weekend, my friend. 🙂

  4. Thank you so much for sharing this with us, I knew in the back of my head that I had to boil them because I used to do that with almonds but I usually get too lazy and leave the skin on!
    Layla @ Brunch Time Baker recently posted…gooey chocolate cinnamon rollsMy Profile

    • Thank you, Layla! My pleasure. I’m so glad this tutorial will be helpful to you in the kitchen. Yes, even the word “blanching”, according to Merriam-Webster, means, “to put food items in boiling water or steam for a short time.” And, yes…just as with blanching almonds. Therefore, I really think the Roasting Method should be officially retired to remove peels (skins) from hazelnuts because it’s not really “blanching” at all! 🙂

  5. Great post Stacy, I’ve always had trouble with peeling hazelnuts and decided to avoid them so this is perfect! Always love your helpful step by step pictures and going to pin this to share 🙂 Hope you have a wonderful weekend girl! xo

    • Thank you, Kelly! My pleasure. I’m so glad this tutorial has been helpful to you and thanks for the pin. 🙂 Definitely spread the word on this easy technique. Have a wonderful weekend, my friend! xo

  6. I use hazelnuts a lot in my baking and this is such a great skill to have in my arsenal! Thanks for making a tutorial on this. Baking soda is amazing and has so many uses! So glad to have you back to blogging my friend! I’ve missed you 🙂 I hope you have a great weekend!! xoxo
    Julie @ Table for Two recently posted…Chocolate Chocolate DonutMy Profile

    • Thank you, Julie! My pleasure. Oh, that baking soda…it can be a life saver in the household. It even kills mold! Amazing, isn’t it? Yes, I am back blogging. But, I didn’t take a break (as in vacation). In fact, I have tested several recipes to share here on the blog. I’m glad you missed me though…you are so sweet. 🙂 I hope you have a great weekend, too! xoxo

  7. Such a great tutorial! Hazelnuts are so delicious but I never thought about how to go about skinning them…unless you count cheating and just buying them skinned lol! I like your idea much better 🙂
    Katrina @ In Katrina’s Kitchen recently posted…Strawberry Chantilly CocktailsMy Profile

    • Thank you, K! LOL! Yes, you certainly can purchased blanched hazelnuts…if you can find them locally! That’s usually the problem, but there is always buying them online as an option. Thanks for stopping by and have a great weekend, my friend! 🙂

  8. I adore hazelnuts, what a great tutorial! Thank you for sharing the step by step photos!
    Laura (Tutti Dolci) recently posted…meyer lemon ice creamMy Profile

  9. Stacy, I used to blanch lots of hazelnuts last year, when i was on a hazelnut cookie kick. These tips are very useful, thank you for such a high quality post as usually! 🙂
    Julia | JuliasAlbum.com recently posted…Shrimp teriyaki over rice noodlesMy Profile

    • Thank you, Julia! I’m glad you found the post useful. I was just over at your blog catching up. It would seem that we were reading each other’s blogs at the same time, LOL. Thanks for stopping by and have a great weekend! 🙂

  10. Stacy,
    Once again, I’m with you all the way on this one! I traveled down the exact same hazelnut road as you and finally found the blanching technique that you so aptly depict here. Great job sharing this one!!

    • Thank you, Dan! This method truly is life changing as far as kitchen techniques go, isn’t it? Thanks for stopping by and have a great winter weekend!

  11. Very useful post! Thank you!
    Sarah & Arkadi recently posted…Kimchi Fried Rice with Crispy Pork BellyMy Profile

  12. I did this when I was making homemade Nutella. It was so easy, I love it!

  13. An Edward Gorey reference!? I love you even more now, Stacy 😉 I can’t say I’ve ever peeled hazelnuts before, but if I ever need to, I know where to turn!
    Jennifer @ Not Your Momma’s Cookie recently posted…My Wedding AnniversaryMy Profile

    • Aww…thank you, Jennifer! Same here. As I have gotten to know you and your blog better, I love you even more as well. 😉 Enjoy your weekend, my friend!

  14. Ah, so that’s how you get those skins off of hazelnuts so easily! Thanks for sharing what you learned Stacy – I have to say that peeling the skins off has been the reason I stay away from using them unless I can find them already peeled.

  15. This is just wonderful Stacy, I had no idea you could do this. I think I might just start using hazelnuts more often 🙂

    • Thank you, Chris! I’m so happy to know this tutorial has been helpful to you. It truly is life-changing. Have a wonderful weekend, my dear! 🙂

  16. Stacy, I find this extremely interesting… I have never thought of doing this. That’s why we love you!
    Gloria // Simply Gloria recently posted…Show Stopper Saturday Link Party, Featuring Creative Hot Cocoa RecipsMy Profile

  17. I was laughing as you were describing the “roast and rub method”, you are so right is messy and the not all the skins come off the hazelnuts. Thank you for sharing this method, I am going to try it.
    vicky and ruth @mayihavethatrecipe recently posted…Home Made Paleo Almond “Yogurt” With Persimmons & PomegranateMy Profile

    • Thank you, Vicky! My pleasure. I’m glad that you found this tutorial helpful in “beating those hazelnuts into submission” as Julia Child would say. 😉 Thanks for stopping by and enjoy the rest of your weekend!

  18. Awesome tutorial!! I use hazelnuts a lot, but I always buy them peeled. :-/ Lazy. haha 🙂
    Kate@Diethood recently posted…Authentic Irish CoffeeMy Profile

    • Thank you, Kate! I’m glad you liked this tutorial. You are right…buying hazelnuts already skinned is easiest, at least when you can find them! Enjoy your Sunday, girl! 🙂

  19. Now why didn’t I read this a month ago? I had such a hard time peeling hazelnut for a cake I was making! This is a brilliant tutorial. Thank you for sharing your wisdom!
    Monet recently posted…2/52My Profile

    • Thank you, Monet! My pleasure. I’m just sharing the knowledge I gained from reading Rose Levy Beranbaum’s iconic cookbook, The Cake Bible. Glad you appreciated this tutorial! 🙂

  20. What a great tutorial! I love your photography!

    I’ve been in the “Spending $$$$ to buy prepared hazelnuts” camp … maybe now I’ll follow your lead and save some of that $$!
    Thanks
    Noel
    Noel recently posted…1981 Jamaican Cookery ~ Vintage CookbookMy Profile

    • Thank you, Noel! I appreciate your compliments and I’m glad you enjoyed the tutorial. Yes, purchasing skinned hazelnuts is easier, but more expensive when you can find them. Thanks for stopping by and have a great week ahead!

  21. Awesome post! I make a lot of hazelnut goodies and have been too lazy to make such a post myself, so I always link to another one. But I’ll start linking to this one! Gotta share the love. 🙂

    And great pictures! I HATE process pictures. Looks like you’ve got it down, though! 😀
    Erin @ Texanerin Baking recently posted…Healthier Molten Lava Cakes for Two (100% whole grain, dairy-free)My Profile

    • Thank you, Erin! So nice to see your pretty smiling face in my comments section. I am just enamored with your blog. 🙂 Yes! Those process photos take time to snap, edit, upload and format in WP. Very timing consuming venture, but so worth it once a tutorial is written and completed to just link on over. Thank you in advance for the link love, my friend! Have a great weekend. 🙂

  22. I get sooo frustrated when I’m “attempting” to get the skins of hazelnuts to make homemade nutella. I usually just give up after the first few tries and deal with a few pieces of skin in my nutella. I will definitely be using your tips next time! What a great tutorial! pinned.
    Sarah@WholeAndHeavenlyOven recently posted…Death-By-Chocolate Layer CakeMy Profile

    • Aww…thank you, Sarah! I’m glad you enjoyed this tutorial for easily peeling hazelnuts. It is a fabulous method and works every time. Thank you for the pin and have a wonderful Friday and weekend!

  23. Thank you! Just in time for those holidays cookies I want to bake.

  24. Hi. I did this last year. Great method. The oven-first was exactly as you described, a flecky mess! I am gathering all the ingredients for my hazelnut tartlets.
    I wanted to share this on Facebook , but the F button didn’t do anything. The other share buttons seems to work.

    • Thank you for writing, Edna! I am due for a blog coding update soon and will definitely mention the Facebook button malfunction to my coding expert. Thank you for letting me know! I enjoy using this method for blanching hazelnuts, too. I think it is a personal preference thing as to which method is best. Once again, thank you for writing. Your hazelnut tartlets sound divine. Happy baking and… Happy Holidays!

  25. This method works brilliantly!!!!!! Thanks for sharing!

    • Thank you for the nice note, Jason! I’m glad you enjoy working with this method to blanch hazelnuts like I do. Happy Holidays!

  26. Thank you! Now I just need to find a way to crack all these nuts; one by one is turning out to be a PITA

    You might be interested to know that baking soda is also used to speed up the process when cooking beans, but if you’re not careful (acquired from hard won hands on experience) it’ll take the skin right off the bean.

    • My pleasure, Anne! Thank you for writing and for providing positive feedback for me and fellow readers. I appreciate it so much as well as the baking soda tip for cooking beans! Meanwhile, I’m glad you enjoy this method to easily peel and blanch hazelnuts. Thanks again for writing and enjoy the rest of your weekend!

  27. Over the holidays I tried a method very close to this, but it did not include the ice water. It suggested blanching using the same soda water, draining, but not the cold water bath. Then it suggested rubbing in a towel. Ruined the towel! The dark color stained the towel and the skins did not come off so easily. This makes much more sense. Thanks for the clear directions and all the attributions. As a researcher in academia I deeply appreciate your dedication to that!

    • Hi there, Louise! Thank you for visiting and commenting. I truly appreciate your feedback and kind words. But, oh no! I guess that kitchen towel is history. 😉 I can only imagine that dark charcoal gray and port stained mess! And, yes…it is so important to attribute or we shall lose our history. I appreciate knowing were a method or technique originated and it is good practice to keep that alive. Thanks again for dropping by and have a wonderful weekend!

  28. Great tip Stacey! I just used it with excellent results — wow. (Rubbed the skins off in cold water using a Super Scrubby, perfect tool for this!) The recipe I was doing only called for 2 oz of hazelnuts so I was able to roast them in my toaster oven after blanching. So quick, so easy and SO grateful that someone pointed out your page to me. There’s no turning back now. Homemade NOT-ELLA here I come 🙂
    ThermomixBlogger Helene recently posted…How to make Thermomix egg noodles: the healthy pasta alternativeMy Profile

    • Thank you for writing, Helen! I’m so glad you enjoyed this helpful kitchen tip. It was life changing for me. 🙂 Happy NOT-ELLA making and have a wonderful Thanksgiving Day!

  29. Bob Wiltshire says:

    Good method and it worked well. I tried a small modification.

    I soaked the nuts in a strong solution of baking soda, just enough to submerg the nuts for about about 10 minutes. Meanwhile I boiled a pan of water.
    At the end of the 10 min soak I lifted the nuts out of the soda solution with a slotted spoon and plunged these nuts into the boiling water. I simmered them for 3 or 4 minutes. I then lifted them out with slotted spoon and tipped them into an empty one pint glass jar and filled with cold water to cool them. I emptied the jar of water and then half filled again with fresh cold water and then sealed with a water tight screw top lid. I then vigorously shook the jar of water and nuts for about 40 seconds, and emptied contents into a colander. I put this very briefly under a cold tap and most of the skins just washed off leaving me white nuts with only minimal hand work. Bob

    • Wow! Thank you for writing, Bob, with your phenomenal modification for this method to easily blanch hazelnuts. This is truly genius and I cannot wait to try it soon. Thanks again for sharing. 🙂 Warmest wishes to you and yours for a holiday season that is both merry and bright!

Trackbacks

  1. […] How To Easily Peel Hazelnuts —> From Wicked Good Kitchen […]

  2. […] I detest it.  If you want to toast and skin your own, check out my friend Stacy’s post on perfectly skinned hazelnuts over at Wicked Good Kitchen.  I fished the nuts with the least amount of skins out of the bag and […]

  3. […] are little flakes of hazelnut skin all over everything and you want to scream. This time around I followed the instructions in this post, and I strongly encourage you to do the same, because while it’s still a little fussy and […]

  4. […] How to easily peel (blanch) hazelnuts – wicked good kitchen […]

  5. […] 1. Blache and shell your hazelnuts–here is an easy (but not super quick) method. […]

  6. […] 2 cups hazelnuts (I like to remove the skins from mine by blanching them* – check out this awesome tutorial from Wicked Good Kitchen!) 1/3 cup unsweetened finely-grated/desiccated coconut 3 tablespoons […]

  7. […] can buy blanched hazelnuts as well as chopped, roasted hazelnuts. If not, check out this post by Wickedgoodkitchen, which will give you the lowdown on how to remove (blanch) hazelnuts in the first […]

  8. […] warm. This method was just okay and I wasn’t able to achieve perfect peeled hazelnuts. The second method involved boiling water and baking soda. This worked great but I was much fonder of the flavor […]

  9. […] las imágenes y contenido Copyright © The Sweet Molcajete. Fuentes: my Baking addiction y Wicked Good Kitchen. Queda prohibido el uso de texto o fotografías de este sitio sin previa […]

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