My Only Recipe Book

How to skin (blanch) hazelnuts
"To skin hazelnuts, spread them on a jelly roll pan and bake at 350 degrees for 15 to 20 minutes, or until the skins parch and begin to flake off. Then wrap them in a towel and let them stand for 15 to 20 minutes. Then, working with a small amount of the nuts at a time, place them on a large, coarse towel (I use a terry cloth bath towel). Fold part of the towel over to enclose the nuts. Rub firmly against the towel, or hold that part of the towel between both hands and rub back and forth. The handling and the texture of the towel will cause most of the skins to flake off. Pick out the nuts and discard the skins. Don't worry about the few little pieces of skin that may remain."

Tips on storing nuts
"Nuts can turn rancid rather quickly--walnuts and pecans more so than almonds. Always store all nuts airtight in the freezer or refrigerator. In the refrigerator nuts last well for nine months; in the freezer at zero degrees they will last for two years. Bring them to room temperature before using, smell and taste them before using (and, if possible, when you buy them)--you will know quickly if they are rancid. If you even suspect that they might be, do not use them. They would ruin a recipe. Always store nuts in the freezer or refrigerator."