One might think it a simple affair.
Buy raw hazelnuts, de-skin and roast, use in recipe. One might think it would be straight-forward and fuss-free. One would, as I quickly found out, sadly, be wrong.
After buying raw hazelnuts a couple of weeks ago, they’ve been languishing in my pantry looking balefully at me every time I open the cupboard and reach unerringly for something else. Deciding that I had better get a move on with experimenting with my list of hazelnut-based recipes before the nuts decided to revolt entirely (read go stale), I opened the bag and decided to see what I could make with them.
Since most recipes that include hazelnuts call for them to be skinless and roasted, I began to do just that. (Skinless, because their skins are bitter, and roasted, because this brings their oils out and increases their flavour immensely.) And immediately discovered how difficult it is to try and peel the skins off the darn things! Continue reading