farmersdaughter loves hazelnuts chopped and tossed with green beans or leeks drizzled with hazelnut oil, while janniecooks makes hazelnut brown butter and pours it over steamed or boiled green beans. lgss makes jasmine rice with hazelnuts, sweet potatoes, and currants and serves with greens or broccoli on the side.

h2o recommends this homemade version of the popular chocolate-hazelnut spread Nutella, and says it makes a great gift.

Chowhounds love to use hazelnuts in baking and desserts, too. janniecooks recommends this hazelnut brown butter cake and these hazelnut cinnamon rolls. mnosyne offers a recipe for brutti ma buoni, which are “ugly but good” Italian hazelnut meringue cookies. And abud loves Jamie Oliver’s hazelnut praline semifreddo, especially because you end up with extra praline crumbs, which she says are wonderful on everything.

janniecooks shares a foolproof way to remove the skins from raw hazelnuts: For 1/2 cup of nuts, bring 1 1/2 cups of water to a boil and add 2 tablespoons of baking soda (the water will spit and spatter a lot), then add the nuts and boil for 3 minutes. Test a nut under cold running water: Its skin should slip off easily. If not, boil the nuts for a couple minutes longer. When they’re ready, rinse the nuts well under cold running water, using your fingers to slip the skins off, then toast them in a 350ºF oven.

Also, janniecooks adds that hazelnuts go rancid fairly quickly, so large amounts should be stored in the freezer.

Board Link: Lots of roasted hazelnuts…

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