Hazelnuts are a delicious and healthy snack for in between, enrich any muesli and are an important ingredient for many cakes. For snacks and muesli, all you have to do is crack open the nuts and then use them again. Most cakes also have ground hazelnuts in the list of ingredients. But with particularly fine cakes or desserts, the hazelnuts must also be shelled.

Hazelnuts are best cracked with a nutcracker

How to shell hazelnuts

"What a job," one might think, when shelled hazelnuts are called for in the recipe. But as in most cases, there are tricks and tips on how to best remove the fine, brown skin from the nuts.
With a little practice, shelling will be so easy that you won't want to use any other nuts. On the one hand, the shelled hazelnuts look good and, on the other hand, they taste much better than the nuts with the often slightly bitter shell. Since skinning is not very difficult, you can often shell a bowl of hazelnuts.

  1. Prepare the nuts first, which means if you want to use fresh hazelnuts, you have to crack them first.
  2. Preheat your oven to 175 degrees.
  3. Place the cracked nuts on a baking sheet and place in the warm oven.
  4. Roast the nuts for about ten to twelve minutes.
  5. If the brown skins have burst open, take the tray out of the oven and let it cool down a bit.
  6. Lay out a tea towel on the table or work surface and pour the still warm nuts on it.
  7. Wrap the nuts in it and rub them against each other.
  8. The brown cuticles fall off when rubbed.
  9. If some nuts are still shelled after grating, repeat the roasting process and grate again.

If you don't want to skin large quantities of hazelnuts, you can roast them in a pan instead of in the oven. But do not use fat, but roast dry until the nuts begin to smell. However, you should not leave the hazelnuts in the pan or in the oven for too long. Although the roasted aromas make the hazelnuts very tasty, they must not burn, as they will then only taste bitter.

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