Blanched Hazelnuts

Directions

1. 1
   Bring water to a boil in a 4-quart saucepan.
2. 2
   Add baking soda and hazelnuts; boil 23 minutes or until skins easily slip off (stir and adjust heat frequently to prevent mixture from boiling over).
3. 3
   Strain and rinse nuts under cold water.
4. 4
   Pinch skins off nuts; allow to dry completely.
5. 5
   To toast blanched hazelnuts, place on a sheet pan and bake in a 350 degrees F oven for 1015 minutes, tossing every 5 minutes.
6. 6
   Cool completely before using.
7. 7
   Note: This technique creates a lot of foamy bubbles so use a large saucepan to prevent the chances of the mixture boiling over and making a mess on your cooktop.