Preparing and Roasting Hazel Nuts

Bring 3 cups water to low boil and slowly add baking soda, stirring to combine.

Add nuts.

Watch the heat, keep a low boil and remove excess foam as necessary for a total of about 3 minutes.

Drain nuts in a colander.

Under cold water slip off skins by hand and toss on kitchen towel.

Once all skins removed, place on baking tray and toast at 350 for 10 minutes or until golden as this will depend on how much water the nuts have absorbed. Recipe adapted from Julia Child/ Alice Medrich- both are credited with this method.