What To Know
- The skin can be difficult to remove once the nut is roasted, so blanching makes it easier to use in various recipes.
- Start by spreading the hazelnuts in a single layer on a baking sheet.
- Blanched hazelnuts can be stored in an airtight container in a cool, dry place for up to 2 weeks.
Hazelnuts, with their delicate crunch and rich, buttery flavor, are a culinary treasure. But sometimes, that tough, papery skin can get in the way of enjoying their full potential. That’s where blanching comes in. This simple technique removes the skin, revealing the smooth, delectable nut beneath. So, if you’re wondering how to blanch hazelnuts, you’ve come to the right place. This comprehensive guide will walk you through the process, from start to finish.
Why Blanch Hazelnuts?
Blanching hazelnuts isn’t just about aesthetics. It offers several advantages:
- Enhanced Flavor: Removing the skin allows the nut’s natural flavor to shine through, making it more pronounced and enjoyable.
- Improved Texture: Blanched hazelnuts have a smoother, more consistent texture, perfect for baking, chopping, and grinding.
- Easier to Use: The skin can be difficult to remove once the nut is roasted, so blanching makes it easier to use in various recipes.
Gathering Your Supplies
Before you embark on your blanching journey, make sure you have the following essentials:
- Hazelnuts: Choose fresh, high-quality hazelnuts for the best results.
- Large Pot: This will be used for boiling the nuts.
- Colander: This will help drain the hot water and cool the nuts.
- Bowl of Ice Water: This will stop the cooking process and make the skin easier to remove.
- Tea Towel: This will be used to dry the nuts after blanching.
Step-by-Step Guide to Blanching Hazelnuts
Now, let’s get down to the nitty-gritty of blanching hazelnuts:
1. Prepare the Hazelnuts: Start by spreading the hazelnuts in a single layer on a baking sheet. Roast them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until fragrant and lightly browned. This step is crucial as it softens the skin, making it easier to remove during blanching.
2. Boiling the Nuts: Fill the large pot with water and bring it to a rolling boil. Gently add the roasted hazelnuts to the boiling water. Let them simmer for 1-2 minutes.
3. Shock the Nuts: Once the nuts have simmered, immediately drain them into a colander. Quickly transfer them to a bowl of ice water to stop the cooking process.
4. Remove the Skins: After a few minutes in the ice water, the skins should start to loosen. Gently rub the nuts between your hands to remove the majority of the skins. Some stubborn pieces may remain, but that’s perfectly normal.
5. Dry and Enjoy: Spread the blanched hazelnuts on a clean tea towel to dry completely. Once they’re dry, you can use them in your favorite recipes or enjoy them as a healthy snack.
Tips for Perfect Blanching
- Don’t Overcook: Overcooked hazelnuts will have a rubbery texture, so keep a close eye on the simmering time.
- Patience is Key: Removing all the skins might take a little time and effort, but it’s worth it for the delicious results.
- Store Properly: Blanched hazelnuts can be stored in an airtight container in a cool, dry place for up to 2 weeks.
Beyond the Basics: Variations and Uses
While the basic blanching technique is straightforward, you can experiment with different approaches to suit your needs:
- Blanching Without Roasting: If you prefer a less intense flavor, you can skip roasting the hazelnuts before blanching. However, the skins might be slightly more difficult to remove.
- Blanching in a Microwave: For a quicker blanching method, try microwaving the nuts for 30-60 seconds. Just be careful not to overheat them.
Blanched hazelnuts are incredibly versatile and can be used in a wide array of dishes:
- Baking: Add them to cookies, cakes, brownies, and more for a rich, nutty flavor and texture.
- Salads: Sprinkle them over salads for a delightful crunch and a boost of healthy fats.
- Spreads: Blend them into nut butters or incorporate them into dips and sauces.
- Chopped Nuts: Use them as a topping for yogurt, oatmeal, or ice cream.
The Final Nutty Verdict: Embrace the Blanching Process
Blanching hazelnuts is a simple yet rewarding process that elevates their flavor and texture. By following these steps and incorporating these tips, you’ll unlock a world of culinary possibilities with this versatile nut. So, next time you’re craving a nutty treat, remember the power of blanching and enjoy the delicious results!
Frequently Discussed Topics
Q: Can I blanch hazelnuts in the shell?
A: No, you need to remove the shells before blanching. The shells will not soften during the process and could potentially damage your pot.
Q: How long can I store blanched hazelnuts?
A: Blanched hazelnuts can be stored in an airtight container in a cool, dry place for up to 2 weeks. For longer storage, consider freezing them.
Q: What if the skins don’t come off easily?
A: If the skins are stubborn, try soaking the nuts in hot water for a few more minutes before rubbing them. You can also use a small knife or a nutcracker to help remove the skins.
Q: Can I use blanched hazelnuts in place of other nuts?
A: Blanched hazelnuts can be used as a substitute for other nuts in most recipes, but keep in mind that they have a unique flavor and texture that may affect the final dish.
Q: What are some other ways to use blanched hazelnuts?
A: Blanched hazelnuts can be used in a variety of ways, such as making hazelnut milk, hazelnut flour, or even hazelnut pesto. They are also a great addition to granola bars, trail mix, and even savory dishes like salads or pasta.
