How to Roast Hazelnuts
If you want to roast hazelnuts in the oven, spread a single layer of shelled hazelnuts on a baking sheet. Place the baking sheet on the center rack in the oven that's been preheated to 350°F. Let the hazelnuts roast for about 12 minutes, then check them. If they have a nutty, toasty smell and they're lightly browned, take them out of the oven. If not, leave them in and check on them after 1 minute. Continue doing this until they're ready.
Roast hazelnuts in the oven.  Spread your shelled hazelnuts on a cookie sheet in a single layer.  Preheat the oven to 350ºF (180ºC).  When heated, place the cookie sheet on a rack in the middle of the oven.  Let the nuts roast for about 12 minutes, then check on them. If they smell nutty and are lightly browned then they're done. If they're not, keep checking on them every minute or so. Watch them closely so they don't over-roast. If you'd like to give them a longer, slower roast, you can heat them at 275ºF (125ºC) for 15-20 minutes. Roast hazelnuts in a pan. Pan-roasting your hazelnuts can give them a delicious, heavenly taste. You can consider adding a bit of oil to the pan so they don't burn, but too much oil will change the flavor. Here's how to cook hazelnuts in a pan: Put your hazelnuts into a heavy saucepan in a single layer.  Place the pan on the stove over medium heat.  Stir the hazelnuts around every minute or so.  Watch them carefully when they start to brown and smell nutty as they will overcook very quickly.  Cook them for 5-10 minutes until they are fragrant and brown.  When browned, immediately remove them from the pan to prevent them from over-roasting.  Roast hazelnuts over an open fire. Hazelnuts take on a smoky flavor when roasted over an open fire such as a fire pit or barbecue. They also make for a delicious snack if you're out camping with friends. Here's what you have to do if you want to roast hazelnuts over an open fire: Place the shelled nuts in a fire safe pot or pan and carefully set them on hot coals.  Stir them frequently for 2 to 3 minutes, depending on the heat, until they are brown, roasted and fragrant.  Remove excess skin. You can certainly eat the skins of hazelnuts, but most people like to remove as much of the skin as possible so they can cleanly enjoy the taste of a roasted hazelnut. Roasting them actually makes it easier to remove the skin, so you should do so after roasting. However, know that some varieties of hazelnut, such as the Oregon hazelnut, have stubborn skins that are difficult to remove. You won't be able to remove all of the skin of the hazelnuts, and that's okay; the skin provides the nuts with color and valuable nutrients. Here's how you remove the skin of the hazelnuts: Carefully transfer the hot roasted nuts to a clean kitchen towel.  Wrap the nuts in the towel then rub the nuts lightly against each other.  This will remove any loose papery skin, which may have a slight bitter taste.  Serve. Many people love eating roasted hazelnuts just plain, as they are, while others like to incorporate them in salads, meat dishes, as well as other recipes. Here are some great recipes that include hazelnuts that you can try: Hazelnut milkshakes Hazelnut bacon cookies Hazelnut martinis Homemade Nutella Hazelnut bananas Chocolate hazelnut buns Hazelnut cupcakes 
Roast hazelnuts in the oven. Spread your shelled hazelnuts on a cookie sheet in a single layer. Preheat the oven to 350ºF (180ºC). When heated, place the cookie sheet on a rack in the middle of the oven. Let the nuts roast for about 12 minutes, then check on them. Watch them closely so they don't over-roast. Roast hazelnuts in a pan. Put your hazelnuts into a heavy saucepan in a single layer. Place the pan on the stove over medium heat. Stir the hazelnuts around every minute or so. Watch them carefully when they start to brown and smell nutty as they will overcook very quickly. Cook them for 5-10 minutes until they are fragrant and brown. When browned, immediately remove them from the pan to prevent them from over-roasting. Roast hazelnuts over an open fire. Place the shelled nuts in a fire safe pot or pan and carefully set them on hot coals. Stir them frequently for 2 to 3 minutes, depending on the heat, until they are brown, roasted and fragrant. Remove excess skin. Carefully transfer the hot roasted nuts to a clean kitchen towel. Wrap the nuts in the towel then rub the nuts lightly against each other. This will remove any loose papery skin, which may have a slight bitter taste. Serve. 