Roasting hazelnuts: oven, pan or air fryer – and how to remove the skin
Raw hazelnuts taste of little. Roasted hazelnuts taste of hazelnut. All it takes is twelve minutes in the oven and a kitchen towel to bring out the aroma that pastry chefs love so much about Piedmontese hazelnuts. Here’s how to do it: in the oven, in the pan, in the air fryer, with or without shells, whole or ground – and how to get rid of the bitter skin.
Why roast hazelnuts?
Three things happen when you roast hazelnuts. First, from around 120 degrees, the roasting aromas develop – the Maillard reaction between the sugar and protein in the nut, which gives you the flavor you know from nut cakes and nougat. Second, residual moisture evaporates, making the nut crunchy instead of chewy. Third, the thin brown skin (the perisperm), which tastes slightly bitter and can affect creams and ice cream, loosens. That’s why you almost always roast hazelnuts before using them – even if you plan to grind them later.
Roasting hazelnuts in the oven – the most reliable method
- Preheat the oven to 150°C with top and bottom heat (140°C for fan-assisted cooking).
- Place the shelled nuts in a single layer on a baking tray – not piled on top of each other, or they won’t roast evenly.
- Roast for 12 to 15 minutes, shaking the tray once halfway through.
- They’re ready when the skin splits, the kernel is light brown, and the kitchen smells of nuts. It’s better to take them out a minute early – they’ll continue to cook on the hot tray.
- Remove them from the tray immediately, or the residual heat will continue to roast them.
The temperature is deliberately low. At 180 or 200 degrees, the outside of the nut will darken before the inside is cooked through, and the oil in the nut will begin to turn bitter. A balanced aroma develops at 140 to 160 degrees, not any faster.
Roasting hazelnuts in their shells
Nuts in their hard shells can also be roasted – the shell protects them, but slows down the heat. At 160°C, allow 20 to 25 minutes. Let them cool before cracking them; the kernels will be roasted, but the skin may not always come off completely. A second short five-minute roast will help. This is particularly useful for freshly harvested nuts from the garden that are still damp: roasting them in their shells dries them at the same time.
Roasting hazelnuts in a pan
For small quantities – a handful for a salad – a pan is sufficient. Without oil, over medium heat, for 5 to 8 minutes, shaking or stirring constantly. The pan is faster, but the roasting is less even: the side touching the bottom browns, while the other does not. If you roast more often or need more than 100 grams, use the oven.
Roasting hazelnuts in the air fryer
The air fryer is ideal for roasting – it is essentially a small fan-assisted oven. 150°C for 6 to 8 minutes, shaking the basket after three minutes. Because the air circulates faster than in the oven, it takes half as long; keep an eye on the nuts from the fifth minute. Roast larger quantities in two batches, and only fill the basket in a single layer.
Peeling hazelnuts: how to remove the skin
With hazelnuts, “peeling” usually means removing the brown skin rather than the hard shell. Two methods work:
The towel method (after roasting)
Place the still-warm roasted nuts in a clean, dry kitchen towel, fold it over, and rub firmly between your hands. The skin comes off, and the nuts remain whole. How much skin comes off depends on the variety: almost all of it with Piedmontese hazelnuts, but often only half with Turkish hazelnuts. Any remaining skin is not a problem – it only affects light-colored creams and meringues.
The baking soda method (boiling water, before roasting)
If the skin needs to be removed completely, for example for white nut pastries: boil 500 ml of water with 2 tablespoons of baking soda, add the raw nuts and boil for 3 minutes – the water will turn black, which is normal. Drain and rinse under cold water; the skin can now be rubbed off with your fingers. Dry the bare nuts thoroughly and then roast them as described above, for a little longer because they are damp. This is the method used by pastry chefs: more effort, but one hundred percent skin-free.
Roasting ground hazelnuts
Yes, you can – and it’s worth it for nut cakes, macarons and cinnamon stars, because the aroma is significantly enhanced. Roast ground nuts in a dry pan over low to medium heat for 3 to 5 minutes, stirring constantly, until they darken slightly and smell fragrant. Immediately transfer them to a cold plate. In the oven at 150°C, it takes 6 to 8 minutes, turning them once in between. Be careful: ground nuts burn in seconds because of their large surface area.
The most common mistakes
- Too hot: Dark on the outside, raw on the inside, bitter taste. 150 degrees, no more.
- Too many on the tray: The nuts at the bottom steam instead of roasting. Use a single layer, or two trays if necessary.
- Cooling on the tray: The hot metal continues to roast them. Transfer them immediately.
- Rancid nuts to start with: Roasting cannot save old nuts. If the raw nuts smell musty or like paint, they are rancid – throw them away.
Storing roasted hazelnuts
Once completely cooled, store them in a screw-top jar in a dark, cool place. Roasted nuts retain their aroma for about four weeks, after which it begins to fade; in the freezer, it remains stable for several months. It is therefore better to roast small quantities more often than a whole kilogram at once.
The shortcut: nuts that are already roasted
If you do not want to roast them yourself, buy them roasted – but make sure they are fresh. Industrially roasted nuts are often on the shelf for months, and their aroma has faded by the time you buy them. Papa dei Boschi in Alta Langa only roasts the Piedmontese hazelnuts after we receive our order: whole in a 200-g bag or as a 500-g supply, chopped for brittle and salads, or ground for baking – all already roasted and vacuum-packed. You can find more nuts from the range under Nuts & Nut Mixtures.
Frequently asked questions
Do hazelnuts need to be roasted?
No, they can be eaten raw. But they only develop their aroma and become crunchy when roasted, and they are easier to peel. Roasting is essential for creams, ice cream, nougat and pastries.
Roasting hazelnuts – with or without shells?
Without shells, it is faster and more even (150°C, 12–15 minutes). With shells, it takes 20–25 minutes at 160°C and is particularly suitable for freshly harvested, still-damp nuts.
How long should hazelnuts be roasted in the oven?
12 to 15 minutes at 150°C with top and bottom heat, shaking the tray once. They are ready when the skin splits and the kernel is light brown.
Why are my roasted hazelnuts bitter?
Almost always, the temperature was too high or the roasting time too long – the nut oil begins to turn bitter at high temperatures. Or the nuts were already rancid. Next time: 150 degrees, and keep an eye on them from the tenth minute.
