Toasting and Skinning Nuts

Nuts that are best toasted rather than blanched before skinning, such as hazelnuts and Brazil nuts, can be either toasted in the oven or dry-fried on top of the stove. Dry-fry in a non-stick frying pan and stir over a low heat for 2-4 minutes until lightly toasted on all sides.

1. Place the nuts on a baking sheet and toast at 175°C for 10 minutes. Agitate the sheet occasionally.

   

2. Steam the nuts for a few minutes by wrapping them in a tea towel, then rub them to remove the skins.