Blanched Hazelnuts

Bring water to a boil in a 4-quart saucepan. Add baking soda and hazelnuts; boil 2–3 minutes or until skins easily slip off (stir and adjust heat frequently to prevent mixture from boiling over). Strain and rinse nuts under cold water. Pinch skins off nuts; allow to dry completely.

To toast blanched hazelnuts, place on a sheet pan and bake in a 350ºF oven for 10–15 minutes, tossing every 5 minutes. Cool completely before using.

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.