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A ceramic bowl filled with shelled hazelnuts rests on a light-colored surface, inviting thoughts of how to roast hazelnuts to perfection. A few nuts are scattered nearby, while a gray cloth adds a touch of rustic charm in the background.

How To Roast Hazelnuts for Baking and Snacking

Print Recipe
Get the rich, toasty flavor of hazelnuts at home. Our step-by-step roasting guide makes it easy and creates a delicious snack.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Calories 300
Author Gina Dickson

Ingredients

  • 1.5 cups raw hazelnuts
  • 2 teaspoons olive oil
  • Salt to taste

Instructions

  • Clean and sort the hazelnuts by rinsing them under cool water to remove debris and inspecting and discarding any damaged or moldy ones. Then, rub them with a clean kitchen towel to remove the skins. This step is optional, as the skins are edible but can be slightly bitter. Some skins will also come off after roasting. Be sure to spread them in a single layer to air dry fully on a dry towel.
    1.5 cups raw hazelnuts
    A pile of roasted hazelnuts wrapped in a gray cloth with white dotted lines. The cloth partially unfolds, revealing the mix of light and dark brown nuts on a smooth surface, showcasing how to roast hazelnuts perfectly.
  • Set your oven to 350°F (180°C).
  • Place the hazelnuts into a bowl and pour the oil over them. Stir and toss gently to coat them.
    2 teaspoons olive oil
  • Sprinkle the salt on the nuts and toss to coat.
    Salt
    A hand demonstrating how to roast hazelnuts by carefully pouring a small bowl of sugar over a larger bowl of hazelnuts on a light countertop.
  • Spread the hazelnuts in a single layer on a roasting pan.
  • Bake for about 12 minutes, stirring halfway through, until the nuts are golden brown and fragrant and the skins begin to crack. Keep a close eye on them for the last 5 minutes to prevent burning.
    A baking tray filled with freshly roasted hazelnuts, demonstrating how to roast them perfectly. The nuts have a rich brown color, some with slightly cracked shells, highlighting their natural textures on the light countertop.
  • Once done, remove from the oven and allow the hazelnuts to cool slightly. At this point you can rub them with a clean kitchen towel to remove more of the skins, if you prefere. This step is optional, as the skins are edible but can be slightly bitter.
  • Sprinkle the roasted hazelnuts again with salt to taste. Serve immediately or store for later.

Notes

Storing Roasted Hazelnuts
To keep roasted hazelnuts fresh, proper storage is essential. I find that using airtight containers works best, and glass jars and reusable bags are both good options.
Ideal Storage Conditions:
  • Temperature: Store in a cool, dark place, ideally below 70°F (21°C).
  • Humidity: Keep away from moisture. Avoid storage in the refrigerator as it can introduce humidity.
If I plan to use the hazelnuts within a week, I leave them at room temperature. For longer storage, I freeze them.
Freezing Process 
  1. Allow the roasted hazelnuts to cool completely.
  2. Place them in a freezer-safe bag or container, removing as much air as possible.
  3. Label the container with the date for reference.
Frozen hazelnuts can last up to a year without significant loss of flavor. When needed, I take out only the amount required and return the rest to the freezer.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 8g | Protein: 7g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Sodium: 0.04mg | Potassium: 306mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg
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