Golden brown roasted hazelnuts on a baking tray lined with parchment paper.

Roasted Hazelnuts: Perfect Snack Preparation

Roasted Hazelnuts
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Roasted Hazelnuts

Difficulty: Easy
Prep time

5

minutes
Cooking time

15

minutes
Calories per 1/4 cup

180

kcal

Perfect Snack Preparation

Ingredients

  • Raw hazelnuts

  • *Optional: Salt, spices, or sweeteners for seasoning

Directions

  • Preheat the Oven: Set to 350°F (175°C)
  • Spread the Hazelnuts: Evenly on a baking sheet
  • Roasting:
    – Roast for 10-15 minutes.
    – Stir occasionally for even roasting.
    – Remove when golden brown and fragrant.
  • Remove the Skins:
    – Transfer to a clean kitchen towel.
    – Rub to remove skins (optional).
  • Cool Down: Allow to cool completely before storing.

Notes

  • Seasoning Options
    – Sweet: Sugar and cinnamon mix.
    – Savory: Sea salt, smoked paprika, or spice blend.
    – Chocolate-Coated: Dip in melted chocolate, let set.

Storage

Store roasted hazelnuts in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator or freezer to maintain freshness and prevent rancidity.

Nutritional Highlights

Roasted hazelnuts are rich in:

  • Healthy Fats: Primarily monounsaturated fats, which are beneficial for heart health.
  • Vitamins and Minerals: Including vitamin E, magnesium, and B vitamins.
  • Antioxidants: Roasting preserves many of the antioxidants present in hazelnuts, which help combat oxidative stress.
References
  1. Velasco, J., et al. (2021). Effect of roasting conditions on the composition and oxidative stability of hazelnuts. Food Chemistry, 346, 128920. https://doi.org/10.1016/j.foodchem.2020.128920
  2. Martínez, M. L., & Maestri, D. M. (2020). Roasting process affects the quality and stability of hazelnut oil. Journal of Food Science, 85(2), 456-462. https://doi.org/10.1111/1750-3841.15000
  3. Rachwał, K., et al. (2018). Nutritional properties of hazelnut (Corylus avellana) and its potential for use in functional food products. Nutrients, 10(6), 673. https://doi.org/10.3390/nu10060673
  4. Fornal, E., et al. (2019). Impact of roasting on the allergenic potential of hazelnuts. Molecular Nutrition & Food Research, 63(2), e1800816. https://doi.org/10.1002/mnfr.201800816
  5. Ghirardello, D., et al. (2016). How roasting affects hazelnut (Corylus avellana L.) kernels: Volatile compounds and sensory properties. Food Chemistry, 212, 512-520. https://doi.org/10.1016/j.foodchem.2016.05.189
  6. Cristofori, V., et al. (2019). Roasting processes: Effect on hazelnut sensory and nutritional quality. Journal of Food Quality, 2019, 1-9. https://doi.org/10.1155/2019/7850516
  7. Yang, S., et al. (2020). Influence of roasting on hazelnut flavor: A comprehensive study using sensory analysis, GC–MS, and PTR–ToF–MS. Food Research International, 133, 109142. https://doi.org/10.1016/j.foodres.2020.109142

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