In the Northern Hemisphere the official start of autumn is just 17 days away. With the new season comes the changing of the leaves, warm-soft scarves, soothing drinks made fromapples和梨，舒适的热饭和新鲜螺母。榛子很快就会从树木上落下，准备被许多人烤。是的，那些奶油馅饼，巧克力很好，这对各种各样的糖果给予了脆弱，很快就会到达。
我允许我生榛子坐几个days before roasting, so the leaves dried out a bit more. I then removed each nut from the inside the green leaf pockets. Since I wanted to roast in their shell I wanted to make sure they were clean, they were quickly rinsed under water. Then I pat dried them and left to sit and completely air dry before roasting. The oven was heated to 135C or 275F, the nuts where laid on a baking sheet in one layer. They roasted for 20 minutes, I then cracked one open to check on the colour. When they are ready to be removed from the oven the colour will be slightly golden, the shell will turn a dark brown like in these photos. I then poured the roasted hazelnuts onto a separate cool baking sheet to allow to cool before eating. Of course it goes without saying that they need to cool before handling. You’ll also want to rub off the brown skin from the nuts as it gives them a slight bitter taste. I did so by placing some nuts on a clean kitchen towel and rubbing together until the skin came off.
The smell of the hazelnuts roasting was incredible, and the taste doesn’t even compare to ready roasted store bought nuts. I hope to find them raw like this again this year. Though they are plenty around my neighborhood I just wouldn’t feel right taking food away from the local wild life. Regardless, I know I’ll definately be roasting hazelnuts again.
How about you, have you ever gone hazelnut picking or roasted your own raw hazelnuts?