Blanched Hazelnuts

1. 1

   Bring water to a boil in a 4-quart saucepan.

2. 2

   Add baking soda and hazelnuts; boil 23 minutes or until skins easily slip off (stir and adjust heat frequently to prevent mixture from boiling over).

3. 3

   Strain and rinse nuts under cold water.

4. 4

   Pinch skins off nuts; allow to dry completely.

5. 5

   To toast blanched hazelnuts, place on a sheet pan and bake in a 350 degrees F oven for 1015 minutes, tossing every 5 minutes.

6. 6

   Cool completely before using.

7. 7

   Note: This technique creates a lot of foamy bubbles so use a large saucepan to prevent the chances of the mixture boiling over and making a mess on your cooktop.

No additional tips available.