I know we did a Kitchen Tip last Friday, and normally I like to spread them out a little more. You know, fill in the gaps with actual recipes. Which is probably the reason you come here, right? For the recipes?
But I learned how to roast hazelnuts today, and I don’t see any reason to wait a month before I share my new knowledge.
You can thank the fudge.
I’ve been testing peanut butter fudge recipes all week for my column in Binah’s Tu B’Shvat issue (on newsstands Jan. 21…we work in advance). The recipe going in Binah is actually for carob hazelnut fudge, but the carob hazelnut spread was too expensive to use for testing. So I used peanut butter.
Until today, when I finally broke out the fancy spread and the hazelnuts for the final run-through. Which is when I learned that roasting hazelnuts is as easy as sticking them in the oven and rubbing them with a towel.
It gets a little messy, but it’s totally worth it. Because when you rub those skins away, you’re left with a deep nutty flavor all ready for action.
Snacking action, if you like. Or you could add them to a recipe and kick everything up a notch.
Personally, I go for the kick. And since I can’t share my fudge recipe here quite yet, let me just point out that these look pretty amazing. That ought to tide you over.
One year ago: Mini mushroom souffles
You will need:
1. Preheat oven to 350 F/180 C. I know you’re used to roasting at higher temperatures, but that’s all you need.
2. Pour your hazelnuts onto the baking sheet in a single layer and roast for 10 minutes. This achieves the double purpose of helping to bring out the flavor and loosen the skins.
3. Slide them into the middle of a kitchen towel and bring the edges inward to rub briskly. You should be able to get most of the skins off.
4. Continue as directed in whichever hazelnut recipe you’re using. And then come back at the end of January for my secret fudge.