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Preheat oven to 350 degrees
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Spread the hazelnuts in a single layer on a baking sheet.
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Bake for 10 – 12 minutes. In about 5 – 7 minutes stir the nuts so they toast evenly while also checking on the progress.
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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 until the skins come off.
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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 and put them back in the oven for a few more minutes.
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In a small skillet, add the hazelnuts, olive oil, paprika and salt on medium-low heat.
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Stir well to evenly coat and stir and cook for about 5 – 7 minutes. Let cool.