Crispy Hazelnuts

0.0/5 rating (0 votes)

From Nourishing Traditions by Sally Fallon (NewTrends Publishing, 2005)


  • 4 cups skinless hazelnuts*
  • 1 Tbs. sea salt
  • filtered water


Mix hazelnuts in salt and filtered water and leave in a warm place for at least 7 hours or overnight.**

Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 °F) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.

*To peel hazelnuts, place on a cookie sheet and bake at 
300 °F until skins turns dark and begin to crack. Place nuts in a kitchen towel and wrap up tightly. Hold towel-wrapped nuts in your hands and rub and squeeze for several minutes. Open up towel—most of the skins should have come off.

**Nuts are easier to digest and their nutrients more readily available if they are soaked first in saltwater overnight and dried in a warm oven. The saltwater activates the enzymes that neutralize enzyme inhibitors.

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.