Filbert nuts, more commonly known as hazelnuts, are popular with cooks. They are used in a variety of recipes from appetizers to desserts, and most of the recipes state that the nuts should be skinned. The skin of filbert nuts, as with other nut varieties, tends to develop a bitter taste after being roasted. In addition, the color of the skins can potentially alter the color of the dish that you choose to prepare. While skinning filbert nuts is an extra step when preparing a dish, it can make a delightful difference in the quality and appearance of the food.
Blanching in Boiling Water to Remove Nut Skins
Place one gallon of water and 2 tablespoons of granulated lye into a cast iron pot.
Bring the water to a boil, and immerse the filbert nuts in the boiling water.
Allow the nuts to remain in the boiling water for 1-2 minutes, or until the skins appear to be loosened.
Remove from heat and drain the nuts.
Rinse the nuts and remove the skins immediately. Do not wait for the nuts to cool, or the skins will re-adhere to the nut.
After skinning, wash the nuts, well, in cold water, and allow to dry for approximately 12-16 hours.
Toasting Filbert Nuts to Remove Skins
Preheat your oven to 350 degrees Fahrenheit.
Place the filbert nuts in a single layer, on a shallow baking pan.
Toast nuts for 10 to 15 minutes, stirring one time, about halfway through toasting time.
Remove nuts from oven, and wrap in a clean kitchen towel.
Rub the skins off the nuts by using the kitchen towel as a source of friction.
About this Author
A native Texan, Cynthia Measom has five years of experience teaching the writing process to public school students in grades three to 12. Measom received her B.A. in English from the University of Texas at Austin in 1997. She is a certified teacher in early childhood through 12th grade. She has written resumes and bios for private clients since 2000.