How to Roast Hazelnuts

If you've never roasted hazelnuts at home, you're missing out on one of life's simplest pleasures. Roasting hazelnuts brings out their rich, buttery flavor and makes them a perfect snack or a special ingredient for your favorite recipes.

Whether you want to toss them into salads, blend them into a smooth nut butter, or just munch on them as-is, knowing how to roast hazelnuts is a kitchen skill worth mastering. And trust me, it's easier than you think!

There's something magical about roasting your own hazelnuts. Sure, you can buy them pre-roasted at the store, but nothing compares to the fresh, nutty aroma that fills your kitchen when they come straight out of the oven. Plus, roasting hazelnuts yourself lets you control the level of roast. The best part? It's incredibly simple and requires only one ingredient-raw hazelnuts.

These Roasted Hazelnuts are: 

• Quick: It only takes 15 minutes to make perfectly roasted hazelnuts!
• Versatile: Use these roasted hazelnuts in everything from baking to snacking. They're also amazing sprinkled on salads, mixed into granola, or added to savory dishes.
• Easy to Store: Make a big batch and keep them in an airtight container for weeks of snacking and recipe-making goodness.
• Nutritious: Hazelnuts are packed with healthy fats, fiber, and vitamins. Roasting them just enhances their natural flavor without compromising any of their health benefits.

Key Ingredients & Substitutions

• Raw hazelnuts. This is the only ingredient you truly need. Look for raw, shelled hazelnuts with their papery brown skins still on (sometimes sold as filberts). If you can only find blanched hazelnuts, they roast beautifully too; just skip the skin-rubbing step and start checking them a couple of minutes early, since they brown faster without their jackets.
• Olive oil (optional). Dry roasting is all you need for plain nuts. If you plan to add a seasoning blend, a teaspoon or two of olive oil or melted coconut oil per 3 cups helps the spices cling.
• Seasonings (optional). Salt, cinnamon sugar, pumpkin pie spice, smoked paprika or za'atar all work well. See the Variations section below for combinations.
• A rimmed baking sheet. A heavy aluminum half sheet pan gives you room to spread the nuts in a single layer and keeps them from rolling off when you shake the pan.
• A clean kitchen towel. A thin cotton or flour-sack towel is the easiest way to rub off the skins. Skip terry cloth, which traps the flakes in its loops.

How to Roast Hazelnuts: Step-by-Step

1. Preheat the Oven: First things first, get your oven nice and hot. Set it to 350°F (175°C). The moderate heat helps the nuts roast evenly without burning.
2. Spread Hazelnuts in a Single Layer: Grab a baking sheet and spread 3 cups of raw hazelnuts in a single layer. Make sure they're evenly spaced out so they roast evenly. No overcrowding here!
3. Roast for 10 Minutes: Pop the baking sheet into your preheated oven and roast the hazelnuts for 10 minutes. Keep an eye on them because nuts can go from perfectly roasted to burnt pretty quickly. You'll know they're done when they're golden brown and fragrant.
4. Remove the Skins: Now for the fun part - getting rid of those pesky skins! After the hazelnuts come out of the oven, let them cool until they are safe to handle (but still warm!). Transfer the nuts to a clean kitchen towel. Work in 2-3 batches, rubbing the nuts together to remove as much of the skins as possible. Don't worry if some skins stay on - they're totally edible.
5. Cool and Store: Let the roasted hazelnuts cool completely before storing them in an airtight container. They'll stay fresh for a couple of weeks, but I guarantee they won't last that long anyway!

Key Tips for Roasting Hazelnuts

Dry Roasting vs Oil

You'll find that some directions for roasting nuts will call for oil and others go without. So what's up with that? Really, you can go either direction. I prefer dry roasting hazelnuts, as I find the oil unnecessary. Nuts roasted in oil will also go rancid more quickly than dry roasted nuts. However, if you want to add seasonings to your nuts, then tossing them in a light coating of oil will help the seasonings stick. If you do use oil, I recommend storing the nuts in the fridge.

Watch the Oven Closely

Nuts can burn quickly, so keep an eye on them during roasting. They're done when they're fragrant and golden, but the exact time may vary depending on your oven - some run hotter than others.

Check the Color Under the Skin

Because the skins are already dark brown, it's hard to judge doneness from the outside. Pull one nut out, let it cool for a few seconds, and rub off the skin: the flesh underneath should be light golden, not pale cream. You'll also see the skins blistering and cracking, which is a good sign they're ready.

Removing the Skins

Some skins will be stubborn, but that's okay! The skins are edible and won't affect the taste. Rubbing them in a kitchen towel helps remove most of them, but don't stress if a few stick around. Some people even prefer to leave the skins on entirely.

Roast Big Batches in Two Pans

Doubling the recipe? Use two baking sheets instead of piling the nuts up on one. Crowded nuts steam instead of roasting, so you end up with some pale and some scorched. Rotate the pans between the racks halfway through so both batches brown at the same rate.

Variations

These roasted hazelnuts are delicious on their own, but if you're looking to jazz them up with some extra flavor, you can take them to the next level with a little seasoning. Simply toss with a bit of olive oil and your desired seasonings before roasting. (Note that if oil is used, you should store the nuts in the fridge.) Here are some tasty spice combinations to try:

• Cinnamon & Sugar: Toss the roasted hazelnuts with a blend of cinnamon and sugar for a sweet, warming flavor. You can also add a pinch of salt to enhance the sweetness.
• Pumpkin Spice: Mix up some pumpkin pie spice (cinnamon, nutmeg, ginger, and cloves) and toss it with the roasted hazelnuts for a cozy, fall-inspired snack.
• Garlic & Rosemary: Toss the hazelnuts with a drizzle of olive oil, a pinch of garlic powder, and finely chopped fresh rosemary before roasting. You'll get an aromatic, savory treat that pairs perfectly with a cheese board.
• Smoked Paprika & Sea Salt: For a smoky, savory kick, mix the hazelnuts with smoked paprika, sea salt, and a touch of olive oil. Add a dash of cayenne if you want a little heat.
• Cumin & Coriander: Ground cumin and coriander add a warm, earthy flavor that complements the nuttiness of hazelnuts. Toss with a bit of salt and olive oil before roasting for a Middle Eastern-inspired snack.
• Chili Lime: Mix chili powder, a pinch of cayenne, and a little lime zest with the hazelnuts before roasting for a spicy, zesty flavor.
• Cayenne & Brown Sugar: Combine a small amount of cayenne pepper with brown sugar and salt. This creates a sweet-heat mix that balances the richness of the hazelnuts.
• Za'atar Spice Blend: Toss your hazelnuts with a blend of za'atar (sesame seeds, thyme, sumac, and salt) for a bright, slightly tangy flavor.

You can also change the method. For a small handful, toast the hazelnuts in a dry skillet over medium-low heat for 6 to 8 minutes, shaking the pan often. An air fryer works too: roast them at 325°F for 6 to 8 minutes, shaking the basket halfway, since the circulating air browns them faster than a regular oven.

Serving Ideas

A small bowl of warm, lightly salted roasted hazelnuts is one of the easiest snacks you can put out when friends drop by, especially next to some good cheese, sliced pears and a few dried figs. They also make a lovely crunchy topping for creamy fall soups like this celeriac soup, and a handful stirred into apple ginger steel-cut oats turns breakfast into something special.

On the dinner side, chopped roasted hazelnuts are a great swap for the walnuts in roasted Brussels sprouts and apples or a crisp shaved fennel salad. Here are a few more creative ways to use roasted hazelnuts:

Make Nut Butter

Blend roasted hazelnuts into a smooth, creamy nut butter in a food processor. Add a pinch of salt, and maybe even a drizzle of maple syrup or cocoa powder for a sweet spin.

Bake into Sweets

Add chopped roasted hazelnuts to cookies, cakes, or muffins for an extra layer of crunch and flavor. These Chocolate Hazelnut cookies are a family fave!

Use as a Salad Topping

Sprinkle chopped hazelnuts on top of your favorite salad for added texture and a nutty twist.

Make Homemade Nutella

Combine roasted hazelnuts with cocoa powder and a touch of sweetener to make your own healthier version of Nutella!

Toss in Granola or Trail Mix

Mix roasted hazelnuts into granola or your favorite homemade trail mix for a healthy, energy-boosting snack.

Storing & Freezing

Let the hazelnuts cool completely, then store them in an airtight glass jar or container. Dry-roasted hazelnuts keep for about two weeks at room temperature in a cool, dark cupboard, or up to 3 months in the refrigerator. If you tossed them in oil or seasonings, keep them in the fridge from the start, since the added oil goes rancid faster. Give them a sniff before using: fresh hazelnuts smell sweet and toasty, while stale ones smell like paint or old oil.

Roasted hazelnuts freeze very well, which makes it easy to roast a big bag at once. Pack them into a freezer bag or airtight container, squeeze out the air, and freeze for up to 6 months. There's no need to thaw them for baking or blending; for snacking, spread them on a baking sheet and warm them in a 350°F oven for 3 to 4 minutes to bring back their crunch and aroma.

More Nutty Recipes

If you love these roasted hazelnuts, be sure to check out these other delicious recipes:

• How to Make Roasted Pistachios
• Chocolate Covered Apricots & Hazelnuts
• Banana, Hazelnut and Chocolate Bread
• Vegan Nut Roast (Gluten-free)

📖 Recipe