📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
2. Spread the hazelnuts in a single layer on a large baking sheet. Don't overcrowd them; they need space to roast evenly.
3. Roast for 12-15 minutes, shaking the pan halfway through, until the hazelnuts are fragrant and lightly golden brown. Keep a close eye on them to prevent burning!
4. Remove from oven and let the hazelnuts cool completely on the baking sheet. This step is super important because it lets the nuts cool down before handling.
5. Once cooled, gently rub the hazelnuts in a clean kitchen towel to remove their skins. Some skins might be stubborn, but don't stress about getting every single one.
6. Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until it's completely smooth and melted. Alternatively, you can melt it in a double boiler over low heat.
7. Add the cooled, skinned hazelnuts to the melted chocolate and gently toss to coat them evenly. Make sure each hazelnut is covered.
8. Line a baking sheet with parchment paper. Arrange the chocolate-covered hazelnuts on the prepared baking sheet in a single layer, leaving a little space between each one.
9. Refrigerate for at least 30 minutes, or until the chocolate is completely set. I usually pop mine in the freezer for about 20 minutes to get it to set faster!
10. Once set, carefully lift the chocolate-covered hazelnuts off the baking sheet and enjoy! Store in an airtight container at room temperature for up to a week, or in the freezer for longer storage.