How to Blanch Hazelnuts for Peeling

5 from 1 vote

How to Blanch Hazelnuts for Peeling

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Want to learn how to blanch hazelnuts to peel them in the absolutely easiest way possible? Hazelnuts are an amazing nut, whether in your Thanksgiving stuffing or a homemade chocolate hazelnut spread. But removing hazelnut skins is a horrible kitchen task. Blanching hazelnuts is an easy way to remove their bitter skins, leaving you with peeled nuts for baking or snacking.

Prep Time5

Cook Time20

Peeling15

Total Time40

Course: Snack

Cuisine: Unspecified

Servings:

Calories: 151kcal

Author: Joanne Stekler

Ingredients

1 tablespoon baking soda
1 cup (143 grams) whole hazelnuts

Instructions

Heat your oven to 350℉. Ready a strainer in the sink and create an ice bath in a large bowl by mixing a few cups each of ice cubes and cold water.
Add 4 cups of water to a pot large enough so that the water comes only halfway up the sides and heat on high until boiling.
Add the baking soda. When the water calms down, add the hazelnuts and boil for 4 to 5 minutes. Don't worry when the water turns black.
1 tablespoon baking soda, 1 cup (143 grams) whole hazelnuts
At about 4 minutes, test a hazelnut by removing it with a spoon from the boiling water and drop it into the ice bath. If the peel doesn't come off easily with your fingers, continue boiling another minute.
If the test hazelnut peels easily, drain the pot of hazelnuts in the colander. Then immediately transfer the blanched hazelnuts into the ice bath.
Peel the hazelnuts with your fingers one by one or grab a handful and rub the together to use the friction to remove the skins.
Toast the peeled hazelnuts in a small baking pan at 350℉ until they are starting to brown and give off a nutty, toasty smell, about 15 to 20 minutes.

Notes

One serving of hazelnuts is 30 grams or approximately one handful.

Don't skip the step of toasting your peeled hazelnuts! After peeling, toasting hazelnuts really enhances their nuttiness and crunch.

If you would like to increase the amount of blanched hazelnuts, for every cup of whole hazelnuts, use one quart of water and one tablespoon of baking soda.

Store blanched hazelnuts for short-term use at cool room temperature. For longer storage and to avoid them turning rancid, hazelnuts and other nuts can be frozen.

Nutrition