Ingredients:
- 270g raw hazelnuts, shelled and unsalted
Instructions:
- Preheat your oven to 175°C and line a large rimmed baking sheet with parchment paper. Note: This ensures a steady, even heat environment from the moment the nuts enter.
- Spread the 270g of raw hazelnuts in a single layer on the prepared baking sheet. Note: Overcrowding will cause the nuts to steam rather than roast.
- Bake for 12 minutes total, but make sure to slide the tray out and give it a firm shake at the 6 minute mark.
- Watch for the skins to start showing tiny cracks and listen for a very faint tinkling sound as they dry.
- Immediately pour the hot hazelnuts onto the center of your prepared kitchen towel.
- Fold the edges of the towel over the nuts to create a sealed steam pouch.
- Let the nuts sit and steam for exactly 1 minute. Until the skins feel loose and papery.
- Rub the nuts vigorously against each other through the fabric for 30 seconds. Until the dark skins fall away to reveal the ivory kernels.
- Transfer the naked nuts back to a clean plate or tray.
- Allow them to cool completely. Until they reach a brittle, glass like shatter when bitten. If you are planning to top a [homemade granny cake recipe](https://timesofrecipe.com/recipes/homemade-granny-cake-recipe/), I recommend chopping them while they are still slightly warm, as they tend to crumble more cleanly than when they are cold and hard. Instant Pot Roast Beef and Gravy for 6 Servings — Master instant pot roast beef and gravy with our step-by-step timing guide. C...Beef and Broccoli with Tender Chuck Roast for 6 Servings — Master our Beef and Broccoli recipe with a rich, savory glaze. Includes a ste...Sweet Potato Brownies with Maple in 40 Minutes — Discover our decadent, flourless Sweet Potato Brownies recipe made with pure ... $img_2$