How to Peel Hazelnuts

by Jamie on January 25, 2012

Post image for How to Peel Hazelnuts

In recent weeks, I have become reobsessed with Nutella which prompted me purchase a bag of hazelnuts (aka filberts) which had their skins intact. One of the recipes that I was playing around with called for peeled hazelnuts, but I figured they would be a cinch to remove – however, I quickly realized that was not the case. Hazelnut skins are stubborn – mighty stubborn.

Since picking papery peels off of 1 cup of hazelnuts sounded less than awesome, I did a little research and decided to use the roast and rub method. Essentially you roast the hazelnuts at 350 degrees for about 15 minutes or until the nuts have darkened a bit and you can smell the nutty goodness wafting through your kitchen. Next, you place the hot nuts into a slightly dampened kitchen towel and rub the skins off using the towel. Apparently the combination of moisture and heat helps to loosen the skins. Well, this worked – sort of.

After rubbing and rubbing and rubbing, many of the hazelnuts were still flecked with pieces of brown skin which pretty much annoyed the heck out of me. I knew there had to be a better way. Again, I turned to Google and happened to stumble upon a method from Alice Medrich.

Basically you boil the hazelnuts in baking soda and water for a few minutes then immerse them in cold water before you peel the skins away. This technique enabled my perfectionist self to easily remove every single piece of hazelnut skin with ease! Now don’t get me wrong, this is still a bit of process, so don’t expect the skins to magically disappear, but I will tell you it works like a charm and is actually kind of fun!

Alice Medrich demonstrated this method to Julia Child while making Hazelnut Biscotti – you catch the entire process and Julia’s reaction to this method by watching the YouTube video below.

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How To Peel Hazelnuts

Ingredients:

2 cups boiling water
3 tablespoons baking soda
1 cup hazelnuts

Directions:

1. In a medium saucepan with high sides, bring 2 cups of water to a boil. Add 3 tablespoons of baking soda to the water – the water will foam up.

2. Add the nuts to the boiling water and boil for about 3 minutes. The water will turn black – don’t be alarmed. While the hazelnuts are boiling, prepare a medium bowl of ice cold water. After three minutes, use a slotted spoon to remove one test nut, placing the nut into the prepared bowl of ice water. Use your fingers to remove the skin, if the skin doesn’t come off easily, boil the nuts 1-2 minutes longer and try another test nut.

3. When a test skin rubs right off, add the rest of the nuts to the ice water and peel them with ease.

4. Place peeled nuts into a kitchen towel or paper towels and dry them thoroughly.

5. If desired, toast the peeled and dried hazelnuts at 350 degrees F for about 15 minutes - trust me it's so worth it!

Method from Alice Medrich

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{ 53 comments… read them below or add one }

avatar 1 Maureen January 25, 2012 at 8:44 am

OMG I’ve ruined 3 tea towels rubbing those freakin nuts and never got all the crap off. Thank you from the bottom of my hazelnut loving heart!

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avatar 2 Becca January 25, 2012 at 8:50 am

I’ve heard of the roast and rub method, but never the boil method. I have never had a need for skinning hazelnuts, but it’s a good thing I’ve learned for future cases :) Thanks, and nice tip!

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avatar 3 Cookbook Queen January 25, 2012 at 9:11 am

I love that you posted this and I can’t WAIT to see what you’re using hazelnuts for!!

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avatar 4 Urban Wife January 25, 2012 at 9:30 am

Awesome. Now I can make my own Nutella at home. :)

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avatar 5 Paula January 25, 2012 at 10:07 am

I’ve used this boil and chill method to remove the skins from almonds and it does work like a charm.

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avatar 6 Ann P. January 25, 2012 at 2:40 pm

Yes!! I love these quick tips! Soooo incredibly helpful. I won’t be scared anymore when a recipe calls for these whole nuts. :)

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avatar 7 Amy @ uTryIt January 25, 2012 at 5:11 pm

Thank you soooo much for sharing this video. I was about to make some “Opera” French Macarons again which call for skinned hazelnuts. I used the toast and rub method before and that drove me crazy and made a mess with all the loose skins everywhere on my counter-top and kitchen floor! I’m going to give this method a try. Thanks for sharing!

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avatar 8 Michael Black January 25, 2012 at 5:39 pm

THANK YOU !!!! i could not get this figured out and made something over the holidays
and just gave up and left them on..

now i want to make some Biscotti..

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avatar 9 Heather January 25, 2012 at 5:58 pm

Very ambitious. I’m not sure I would have the patience ;) Thanks for the great post.

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avatar 10 Kenni January 25, 2012 at 7:00 pm

When I worked at a bakery they would toast the nuts and then I rubbed them around on a mesh strainer. It wasn’t any cleaner than the towel rub method but it did get the job done pretty well.

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avatar 11 sandy January 25, 2012 at 7:15 pm

hi! OMG this is amazing I had the hardest time peeling skins from nuts, do you might know if it works for almonds too?

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avatar 12 SQLWitch March 12, 2012 at 8:20 pm

Almonds are tricky because the skins are so much thicker and tougher. The method I have had the best luck with is to bring them to a boil in plain water, then let them cool down gradually. Then, with a little practice, you can learn to pick them up one by one, hold them over a bowl while giving them a twist between your fingers, and the blanched nutmeat pops right out. Once you get a rhythm going it’s very fast and kind of fun in an oddly sensual way.

If you want to chop or slice them, it’s easier to do while they’re still wet, btw. If you want to grind them, though, toast them first. Otherwise you’ll end up with almond paste.

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avatar 13 Sylvie @ Gourmande in the Kitchen January 25, 2012 at 10:45 pm

Oh my goodness I need to try this, I’ve been doing it the old way and it’s just such a pain. This reminds me of blanching almonds.

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avatar 14 Bimmer January 26, 2012 at 1:54 am

love your pictures. Especially the raw look of the wood surface with the hazelnuts!

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avatar 15 Paula January 26, 2012 at 7:06 am

That works great but then you have to wash the dishtowel…if you happen to have a large grain seive (metal preferable) you can just throw them in and roll them around with palms of hand…works great…the dishtowel serves underneath for the skins(which you then shake away). No mess, no fatigue! hugs from the WEST PORTICO, P

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avatar 16 Fred @ Savorique January 26, 2012 at 7:39 am

I too am a hazelnut paste fan! I buy a 46% hazelnut paste that is wonderful and puts Nutella to shame tastewise.
Also, it is possible to buy already peeled off nuts (the raw Turkish type). Sometimes they come in large bulk bags. Last, I heard that some of the most famous hazelnuts come from Piedmont in Italy. Some companies in Italy sell ready to use hazelnut paste in 50 lb bucket or so. This is of course for the hazelnut (paste) freak like me ;)

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avatar 17 nettie moore January 26, 2012 at 8:05 am

Finally the secret has been revealed, thank you for sharing this! Nettie

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avatar 18 cheryl January 26, 2012 at 8:31 am

such a great tip!

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avatar 19 Jenniffer Hernandez January 26, 2012 at 8:34 am

I was making a hazelnut filling for a wedding cake last July when I had the same issues. I am way too anal…ahem I mean a perfectionist to deal with flecks of skin. The boil method saved my life LOL I will never use any other method again. :)

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avatar 20 Deborah January 26, 2012 at 8:43 am

I need to try this! I’ve heard of – and tried – the boiling method, but not with the baking soda. The method I used still didn’t work that well, so the baking soda must be the secret!!

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avatar 21 Jan January 26, 2012 at 8:49 am

Jamie, thanks so much for this interesting post! Never heard of the “baking soda method” before; of course, I had to try it. Sooooo much easier!! Thanks for the enlightenment!!

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avatar 22 ButterYum January 26, 2012 at 8:56 am

I’ve used this technique many times…. interesting how the water turns a deep black color, don’t you think?
:)
ButterYum

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avatar 23 Jennifer @ Peanut Butter and Peppers January 26, 2012 at 9:29 am

Wow thats great to but oddly enough I love all nuts, but not a huge fan of hazelnuts, weird I know!!

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avatar 24 Barbara | Creative Culinary January 26, 2012 at 10:22 am

Interesting…I’ve done the rub them clean method and you’re right…no way it gets rid of all the skins. Which doesn’t bother me like it does you. :)

But I have to try this. Just cause…maybe I want to see that dark water!

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avatar 25 Kerry Bakeware Supplies January 26, 2012 at 1:16 pm

I’ve used hazelnuts in many of my cookie recipes for family and friends. They are great crushed up in many yummy treats!!! Thanks for the great tips!

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avatar 26 Donna January 26, 2012 at 5:18 pm

This is good information to have!

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avatar 27 Jaime {sophistimom} January 27, 2012 at 4:36 pm

Wow, I’ve never peeled them this way before. Thanks, Jamie!

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avatar 28 leslie January 27, 2012 at 8:39 pm

Very interesting….I always do it the first way..never get all the peels off.

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avatar 29 Aimee @ Simple Bites January 29, 2012 at 9:18 pm

So awesome! I’m going to turn my mother onto this method…then she can make me her amazing hazelnut cake..

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avatar 30 Steve February 2, 2012 at 11:39 pm

Like you I rekindled my love for hazelnuts this fall! Boy did I have big plans to use anew bag I bought for holiday baking. Well, like you I detest skinning them. Every time I went to make something with them I just grab my walnuts, almonds, or pecan instead! Why the whole processes of removing the skins, thanks for digging deeper and finding and sharing this simple method. Something old is new again and now I can start baking/cooking with my hazelnuts.

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avatar 31 Aimee @ ShugarySweets February 3, 2012 at 10:21 am

I love this!! I usually end up paying the extra money to buy the peeled filberts, but this is great for when I can’t find those! I’ve never heard to boil them with baking soda, awesome.

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avatar 32 Duspin February 13, 2012 at 9:31 pm

Works like a charm. If it didn’t work for you, go back and reread it or look at the video again. This is basically fool-proof.

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avatar 33 Laure ( Buttercream & Chantilly Factory) February 23, 2012 at 8:53 am

Thank you ! It worked out great. I used to do it with almonds , I just put them in a bowl of water in the microwave. But it wasn’t working with hazelnuts. Baking soda was the key secret ingredient !!!

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avatar 34 Trish @ Cake Baking Games April 17, 2012 at 9:19 pm

Great tip, thanks a bunch! Btw, would boiling take away any of the nutrients in the nuts?

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avatar 35 Jamie April 19, 2012 at 5:04 pm

Trish-
Thanks for stopping by. Ya know, I really have no idea if the nuts lose their nutrients, but it’s a great question. If you research it, let me know what you find.
-Jamie

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avatar 36 Dee May 7, 2012 at 6:47 pm

I tried peeling hazelnuts with the baking soda & water method (as described above), and yes, it is easier to peel them this way; but I found the hazelnuts picked up a noticeably strong “baking soda flavour” after being boiled in the mixture…. even after rinsing them well and then toasting them for 15 minutes, and then making them into biscotti! Didn’t anyone else notice the nuts tasted of baking soda?

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avatar 37 chris July 12, 2012 at 2:48 pm

I also noticed the strong baking soda taste after roasting. Another concern is if the nuts would have absorbed too much sodium from the baking soda! This would not be good for anyone on a low sodium diet.

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avatar 38 Susan January 14, 2013 at 8:53 pm

Yes I tasted the baking soda. I am upset that I wrecked over a pound of organic hazelnuts using this method! Several of us tried them, and we all had a burning baking soda taste in our throats afterwards. Yuk! In the compost they go.

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avatar 39 Erin @ Texanerin Baking June 3, 2012 at 2:30 pm

I love this method! I love how easy the skins come off. Especially if you let them sit in the water for a while. It’s still a bit of work but I think it’s much better than the rubbing them together with a kitchen towel. Thank you so much! I go through a LOT of hazelnuts and this has helped me save a lot of time and frustration.

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avatar 40 Julie S August 7, 2012 at 7:38 am

20 years ago my then-boyfriend-now-husband and I peeled a bazillion hazelnuts for a tart I *had* to make. We used the roast method and, as you mentioned, it was less than satisfactory. I haven’t touched a hazelnut since then, but MAYBE I’ll give it a try. It was a really good tart…

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avatar 41 amanda August 13, 2012 at 1:54 pm

awesome!!!!! thank you – found this tip while making your nutella truffles!!!!!!

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avatar 42 Laral August 22, 2012 at 12:40 am

I just blanched a bunch of hazelnuts today by letting them sit in boiling hot water for 5 minutes and then rubbing the skins off one by one with a towel for necessary friction. What a pain. I will try this tomorrow. I don’t like the prospect of the baking soda taste or possible high sodium but it sure looks like a fast and easy way to do this annoying task. Thanks for bringing this method to light. BTW I plan to make hazelnut gelato, which is my favorite flavor. I have made it in the past with the skins on and, though the flavor was there, the texture was unacceptably gritty and woody, so blanching is essential.

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avatar 43 Dave Norman September 5, 2012 at 7:39 am

Awesome, this will really help, time to get back to the kitchen!

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avatar 44 Add A Little Love October 17, 2012 at 11:16 am

I am so happy you wrote down the process. I have tried so many methods to remove the skin, but didn’t work. I will try yours. I hope this will work on chestnuts too.

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avatar 45 Lily November 19, 2012 at 9:36 pm

This method is so effective. It is also very messy so have junk towels on hand. I used a collander and large wire Chinese scoop to rinse and clean them in the sink.

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avatar 46 Barbara Bamber | justasmidgen November 27, 2012 at 10:06 pm

I just purchased a big bag of hazelnuts from Costco.. how did you know? I can’t wait to try this method!

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avatar 47 Lane Edwards December 4, 2012 at 12:33 am

Do you know if the same process will work with almonds???

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avatar 48 MBA December 19, 2012 at 9:52 pm

Lane-
I have not tried this with almonds. However, if you do try it, let us know the outcome. Have a great day!
-Jamie

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avatar 49 Judy December 7, 2012 at 3:54 pm

Thanks a bunch for the clever method.

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avatar 50 Jody December 15, 2012 at 2:03 pm

This method works great and I have used it for along time. Those that say they could taste the baking soda, there are a couple of reasons. One you may have older soda, the fresher the better. Two, if you toast them before using them I noticed a large difference in taste without the soda flavor. Hopefully this helps a little but definitely this boiling method works GREAT!!

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avatar 51 Judy December 18, 2012 at 12:50 am

A VERY helpful trick. Amazing how dirty that skin is. I toasted the nuts before using. Yummo

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avatar 52 Carolyn December 24, 2012 at 9:37 pm

WOW!!! Thanks!!!! This totally works :)

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avatar 53 Susan January 14, 2013 at 5:44 pm

I tried this and it did peel the hazelnuts more easily. However, the nuts taste vaguely like baking soda (even after extra rinsing) and are not as crunchy even though I roasted them. I think they got waterlogged. I left them in as long as I could without burning them. Finally, it made a huge mess and created an extra pot to wash. I think I’d rather live with a few peels and produce crunchy, toasty hazelnuts!

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