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How To Roast Hazelnuts

Roasted hazelnuts on a baking sheet.
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Learn how to roast hazelnuts in the oven, toast them in a pan or over a wood fire, and the best way to peel them.  


  • 1 cup (135 g) raw hazelnuts
  • 1/2 tablespoon oil (optional for oil roasting - see note #5)
  • salt, seasonings (optional)


  1. To roast hazelnuts in the oven, preheat the oven to 355°F or 180°C. Arrange hazelnuts in a single layer on a  rimmed baking sheet for the even roasting. Bring the nuts to the middle rack of the oven and roast for 12-13 minutes, stirring halfway through.

  2. The nuts are ready when they are slightly golden brown, with the cracked skin releasing a nutty smell. Remove hazelnuts from the oven and place them on a clean dish towel to cool down for 1 minute.

  3. To toast hazelnuts in a pan, place nuts in a single layer in a skillet and heat over medium heat. Use a wooden spatula to mix nuts regularly. It takes about 5 to 10 minutes to toast hazelnuts. remove them in a clan tea towel and let cool for a minute.
  4. To peel hazelnuts, close the towel over still warm hazelnuts and rub them with your hands: the brown skins will come off. Then gently transfer peeled nuts to a glass jar or airtight container. It is acceptable if some nuts still have a small amount of skin, also called stubborn skins.


  1. Double or triple the roasted hazelnuts recipe if desired.
  2. Always place nuts in a single layer for even cooking. If you want to roast a large quantity of hazelnuts, do it in a few batches.
  3. Roast a mixture of nuts (hazelnuts with almonds) if desired.
  4. Use your oven wisely: roast your nuts after cooking or baking another dish.
  5. Add 1/2 tablespoon of olive oil, a pinch of salt, and some seasonings for the savory version, and follow the recipe.
  6. The nutrition is calculated for dry roasted nuts.





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