How to Peel Hazelnuts

If you've ever struggled to remove the pesky skins off toasted hazelnuts, you know it's a maddening process that makes a huge mess.  Little pieces of papery hazelnut skin fly all over the place and no matter how hard you try, you can never get them all off.  But I’m here to tell you, there's a much easier way.  

I shared this technique a couple of years ago when I made Nocciola Baci.  I learned it watching Alice Medrich teach Julia Child the technique on TV decades ago and, for some reason, I never forgot it. I'm amazed more people don't know about it.  Since the busy baking season will soon be upon us, I thought now would be a good time to share again.

Start with yummy hazelnuts.  Do you call them hazelnuts or filberts?  

We're also going to need boiling water and....

....baking soda.  Yes, baking soda.  Trust me, it works!

When the water begins to boil, add the baking soda.  The mixture will bubble furiously so use a saucepan that allows plenty of room for that bubbling to happen without overflowing.

Add the hazelnuts and boil for a few minutes until the skins are easily removed. 

Be careful, the mixture will foam a lot and it can easily boil over.  As you can see in the photo, that happened to me when I turned my back for just a moment.   Just pay attention and you should be able to avoid that.

Don't be alarmed when you notice the water turning black.  Totally normal.

Keep the temp low and stir, stir, stir - that seems to help keep the mixture from overflowing.  If at any time the bubbles get close to the top of the sauce pan, just lift it off the heat until the bubbles subside.

The hazelnuts are ready to go when the skins slip off easily.  Looks like mine are ready.  Strain and rinse them in cool water, slipping the skins off as you go.

Ok, 4 done, 400 more to go.  Allow the hazelnuts to dry and use them as they are, or toast them to deepen their flavor.

To toast them, toss them around in a hot skillet or pop them in a 350F oven for 10-15 minutes, tossing every 5 minutes.  Cool completely before using.

Items used to make this recipe:

(affiliate links)

• hazelnuts https://amzn.to/3rfHpnD

• nonreactive saucepan https://amzn.to/3Grfndf

• half sheet pan https://amzn.to/3ob29dY

• silpat liner https://amzn.to/3ISEKGu

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How to Blanch, Peel, or Skin Hazelnuts

Printable Recipe

Ingredients

• 2 cups water

• 3 tablespoons baking soda

• 1 cup hazelnuts

Directions

1. Bring water to a boil in a non-reactive saucepan.

2. Add baking soda and hazelnuts; boil 2-3 minutes or until skins easily slip off (stir and adjust heat frequently to prevent mixture from boiling over).

3. Strain and rinse nuts under cold water.

4. Pinch skins off nuts; allow to dry completely.

Notes:

• This technique creates a lot of foamy bubbles so use a large saucepan to prevent the chances of the mixture boiling over and making a mess on your cooktop.

• To toast blanched hazelnuts, place on a half sheet pan and bake in a 350F oven for 10-15 minutes, tossing every 5 minutes. Cool completely before using.