Step 1

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

Step 2

Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 10-15 minutes.

Step 3

Remove from oven and wrap in a kitchen towel to steam for 1 minute. Rub nuts in the towel to remove loose skins (don’t worry if there is still some skin left) and cool completely. Store in an airtight container in the pantry for 6 months or freezer storage bag in the freezer for up to 1 year.

Step 4

In a medium skillet over medium heat, heat hazelnuts until browned and fragrant, stirring occasionally, about 5-10 minutes.

Step 5

Remove from skillet and wrap in a kitchen towel to steam for 1 minute. Rub nuts in the towel to remove loose skins (don’t worry if there is still some skin left) and chop or use as desired. Or, store in an airtight container in the pantry for up to 6 months or freezer storage bag in the freezer for up to 1 year.