Nothing like warm hazelnuts right out of the oven. You can add these to salad’s, pasta, pesto, desserts, and any dishes calling for nuts.
I love the aroma of the hazelnuts as they roast, it’s such a comforting smell. There are so many dishes to use them in weather sweet or savory. I like to toast a lot to have on hand!
Pre-heat oven to 350 degrees then spread the amount of hazelnuts you want to use in a single layer on a baking sheet. Bake for 10 – 14 minutes, depending on the amount, I used 2 cups. In about 5 – 7 minutes stir the nuts so they toast evenly while checking on the progress
When hazelnuts are cool put in the center of a towel and pull corners of the towel together and roll hazelnuts around with some force till skins come loose. A small amount of skin will remain on the nuts and that is fine.
Sometimes I separate the ones that the skins didn’t come off back in the oven for a few more minutes
Hazelnuts are one of the only tree nuts with folate that may help to reduce the risk of cardiovascular disease and depression. They have a high concentration of oleic acid an omega-9 fatty acid that is known to prevent cancer, reduce blood pressure, prevent strokes and help lower bad cholesterol and increase good cholesterol that help prevent heart attacks. They are also rich in potassium, calcium and magnesium, the minerals help regulate blood pressure. Hazelnuts are one of the richest in vitamin E, a powerful antioxidant that promotes healthy skin, hair and nails. They are also packed with B vitamins that bring energy to your cells and increase the metabolism. They are one of the few nuts that contain vitamin A, which is great for your eyes and are also high in dietary fiber and minerals like manganese, selenium and zinc.
*People who are allergic to peanuts, macadamia nut and/or Brazil nut might also be allergic to hazelnuts.