HOW TO BLANCHE HAZELNUTS

25 July 2020

Blanching hazelnuts means removing the bitter skin and allowing for a smoother creamier taste in baking. It is possible to purchase already blanched nuts however it is simple to do yourself and also more affordable.

How to blanch Hazelnuts

Difficulty: Easy
Prep time

5

minutes
Baking time

5

minutes
Total time

10

minutes

This process involves scolding the hazelnuts in boiling water with bicarbonate of soda (which acts as a catalyst) before soaking in icy cold water to loosen the skins.

Ingredients

  • 125g (1 cup) whole natural hazelnuts

  • 3 tablespoons bicarbonate of soda

  • 2 cups boiling water

  • 2 cups cold water

  • 1 cup Ice

Method

  • In a deep pan boil the water and slowly add the bicarbonate of soda.
  • Add the hazelnuts to the water and boil for about 5 minutes.
  • Remove the hazelnuts from the pan using a slotted spoon to drain any excess water and immediately put in a bowl of cold water with the ice.
  • Using your fingers try and remove the skins. If the skins are still tough boil for an extra 2 minutes, otherwise let the hazelnuts soak for a few minutes.
  • After soaking remove from the ice water and place the hazelnuts between two clean tea towels and rub together to easily remove the skins.
  • Store cool and dry in an airtight container for up to 3 months. Chop, grind or toast and add to cakes and bakes.

Ingredients Available At The Postal Pantry