Hazelnuts are next in the air-fried nuts! Most people have only had hazelnuts with chocolate but they have a nice sweetness and distinct flavor on their own. Roast a batch of these for snacking or recipes in less than 20 minutes!
Roasted (left) vs raw (right) hazelnut. You can check doneness by rubbing off some skin or cutting into the hazelnut.
Ingredients
Hazelnuts
Check through your hazelnuts to make sure there are no bad ones. Try to buy the freshest ones you can.
Add-Ins (optional)
Like my other roasted nut recipes, the nuts are perfect by themselves but you can always add extras to them. I find hazelnuts more suited for sweet flavor profiles, but savory can work too!
Salt(and pepper): Use about ½ tsp of salt (and ¼ tsp of ground black pepper) per cup of hazelnuts, but adjust based on taste. Toss the seeds in about 1 tsp of oil per cup of hazelnuts to stick on the salt and pepper. You may need to alter cooking time if you add oil before roasting: start with less time and add more as needed in small increments.
Candied: Heat up sugar in a pan over low heat until it melts, stirring so no spots burn. Pour in the roasted nuts and stir to coat each one with sugar, then spread them on a sheet of parchment to cool. Bonus: if you’re looking for a sweet recipe using hazelnuts, check out my Sourdough Discard Granolarecipe!Replace the almonds/cashews with lightly roasted hazelnuts.
Spiced: Add your favorite spice blends, using the salted hazelnut method for savory flavors and the candied method for sweet flavors, adding the spices to the sugar along with the nuts.
Spread the hazelnuts in an even layer in the air fryer basket. Set the air fryer to 300 °F/150 °C for 10 minutes.
Check to see if they are roasted to your liking. If they are still too raw, keep air frying for another 5 minutes. 15 minutes is usually perfect for me. They should darken in color and the skin should come off easily.
When the hazelnuts are done, immediately remove them from the air fryer and let them cool completely. They will continue to cook slightly from the residual heat and become crunchy when cooled.
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