Roasted hazelnut recipes?


When to roast hazelnuts

The best time to roast nuts is after they are dried and at a low temperature so that the oils do not come to the surface. After they are dried, the nuts can be roasted and crisp up.

The quality will be better for long-term storage if hazelnuts are stored after being dried. It certainly is not a safety issue if you want to try drying them as you roast them, but they will probably turn rancid faster.

If you have a food dehydrator you can dry them at the lowest temperature, between 90-100º F.


  • Plain Roasted Nuts: Spread shelled nuts, with or without skins in a single layer on a rimmed baking sheet. For each cup of nuts, drizzle on one or two teaspoons of oil over the nuts. Bake in a preheated 300° F. oven. Time is about 10 to 20 minutes for almonds, peanuts, pecans, pine nuts, and walnuts; 20-30 minutes for filberts and cashews. Stir occasionally. Spread the roasted nuts on paper towels to crisp and cool. Store in an airtight container in the refrigerator or freezer prior to giving as a gift.
  • Salted Roasted Nuts: Sprinkle salt to taste over the above sheet of oiled nuts prior to baking. Following directions for Plain Roasted Nuts.
  • Garlic Roasted Nuts: For each cup of nuts, combine: ½ teaspoon garlic salt, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. Sprinkle over the nuts to be baked.
  • Smoke-Flavored Nuts: For each cup of nuts, combine: ¼ teaspoon hickory-smoke salt, ¼ teaspoon salt, ⅛ teaspoon onion powder and a dash of cayenne. Note: For less salty nuts, use a few drops of liquid smoke in place of smoke-flavored salt.
  • Mexican Nuts: For each cup of nuts, combine: 1 teaspoon chili powder, ¼ teaspoon ground cumin, salt and cayenne to taste. Sprinkle over the nuts to be baked.

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