After blanching briefly in boiling water, wrap nuts in a kitchen towel and rub in the towel to remove their skins. Dry blanched nuts out in a 325 degree oven for a few minutes. Blanching works well for pistachios and almonds. Hazelnuts and Brazil nuts can be toasted in a 325 degree oven and then rubbed briskly in a kitchen towel. Their skins will then rub off easily.
Toasting brings out the rich flavor of nuts and crisps their texture.
This process doesn't take long. Use a rimmed baking sheet, spread nuts in a single layer, shake the baking sheet occasionally, and remove the nuts when fragrant. To toast a small amount of nuts or seeds, use a dry skillet and medium heat. Stir constantly for 1 to 2 minutes, remove from pan to cool. Don't leave the kitchen while you are toasting nuts.