How to Roast Hazelnuts (Filberts)

Learn How to Roast Hazelnuts using 2 easy methods: in the oven and on the stove. Roast these versatile, buttery nuts to amplify their flavor and make them crunchy. Roasted hazelnuts make a healthy snack, crunchy topping, and can be ground into a rich baking flour.

Hazelnuts are light in flavor and have a satisfying crunch. They're rich in vitamins, minerals, omega-3 fatty acids, and antioxidants. Buy them in bulk and roast them yourself to have on hand for snacking, cooking, and baking. You can even use them for any of our pesto recipes, like Spinach Pesto, Kale Walnut Pesto, and 5-Minute Basil Pesto.

We love to roast hazelnuts for a healthy vegan, gluten-free snack or to make hazelnut flour for our Baci di Dama cookies. They are also fantastic as an ice cream topping or with a cheese plate. Below, we show you how to roast them on the stovetop or in the oven. Don't worry, both options require minimal effort!

Jump to:

• About Roasted Hazelnuts
• What are Roasted Hazelnuts?
• Why are hazelnuts called filberts?
• Ingredients
• Substitutions/Variations
• Instructions
• Storage
• Top tip
• Recipe FAQs
• Related Recipes
• Did You Like This Recipe?
• 📖 Recipe

About Roasted Hazelnuts

• Taste - These roasted hazelnuts are buttery and delicious.
• Texture - The nuts are crunchy and light.
• Effort - This easy recipe has a couple simple steps. Just toast them over the stove or in the oven then cover and rub them with a paper towel.
• Time - It takes just 5 minutes to toast them on the stovetop and 10 to toast them in the oven.

What are Roasted Hazelnuts?

Hazelnuts are the fruit of the hazel tree and have a small spherical shape. They can be enjoyed raw or roasted. We prefer to roast them because it brings out their uniquely rich flavor.

Why are hazelnuts called filberts?

Hazelnuts were named filberts by French-Canadian immigrants in Oregon. The name filbert is from the French Catholic saint, St. Philibert of Jumièges. His celebration day is August 20th and hazelnuts are harvested around then. The name hazelnut was later coined by the English. In 1981, the Oregon Filbert Commission decided to conform to the common standard and began using the term hazelnut.

Ingredients

• Hazelnuts - All you need is 1 cup of raw hazelnuts for this recipe. Hazelnuts have a uniquely rich yet light flavor.

See recipe card for quantities.

Substitutions/Variations

• Nuts - We also love toasted walnuts and pecans.
• Olive oil - Add a little olive to add a little fat and flavor to the nuts.
• Extra sweet - Add a sweetener like cinnamon or sugar.

Instructions

• Stovetop - Heat a large skillet over medium heat. Add the hazelnuts to the hot skillet and toast in a single layer. Do not overcrowd the pan. Cook the hazelnuts and stir frequently. Then keep a close eye to ensure the hazelnuts do not burn. Cook until lightly browned and toasted, about 5 minutes.
• Oven - Heat oven to 350°F. Line a rimmed baking sheet with parchment paper. Then place the hazelnuts in a single layer on the baking sheet with space between them. Place in the oven and bake for 10-12 minutes. Remove from the oven and check on the nuts to ensure they don’t burn. If they need additional toasting, add the baking sheet back to the oven and continue to toast, checking every minute. Once the hazelnuts are lightly toasted, remove from the oven.
• Rub hazelnuts - Place a clean kitchen towel over a large mixing bowl and transfer the hazelnuts to the towel. Then cover the nuts and allow them to steam for a couple of minutes. Rub the towel between your hands to create friction and loosen the skins from the nuts. Transfer the nuts in a single layer to a plate or baking sheet to cool and become crunchy.

Pro tip: If you are toasting them in a pan, do not overcrowd the pan to ensure they cook evenly.

📖 Recipe