Photo: Fritz Geller-Grimm, CC BY-SA 2.5 · source

Dried · From Bladwijzer

Drying and roasting hazelnuts

Updated on 9 October 2026

• Makes: ± 500 g shelled nuts
• Time: 30 min + 2–3 weeks drying
• From: Filbert

Ingredients

• 1 kg fresh hazelnuts in the shell
• a pinch of fine salt (optional)

Method

1. Remove the husks and rinse the nuts in a bowl of cold water. Throw away any that float.
2. Spread the nuts in a single layer on newspaper or a rack, in a dry, airy place out of the sun. Turn them every few days.
3. After 2–3 weeks they are dry: the kernel rattles in the shell and feels hard.
4. Crack the nuts with a nutcracker and take out the kernels. Throw away any that are mouldy, rancid or bitter.
5. Roast the kernels for 10–12 minutes on a baking tray in an oven at 170 °C, until golden and fragrant. Shake the tray halfway.
6. Rub the warm nuts in a clean tea towel to loosen most of the brown skins. Sprinkle with a little salt if you like and let them cool completely before storing.

Storing: Roasted kernels in a closed jar: 2–3 months in a cool, dark place, up to a year in the freezer. Dried nuts in the shell keep for several months.