If your recipe calls for toasted hazelnuts and you don’t mind a few specks of skin still stuck to the nuts, simply dump the hazelnuts on a rimmed baking sheet and toast in a 350°F (180°C) oven for about 10 minutes until the hazelnuts are pale golden and barely fragrant. Watch them closely as they can quickly go from not quite done to scorched and bitter in a matter of seconds. Immediately dump the hazelnuts onto a clean kitchen towel, fold the ends over the hazelnuts, and let them rest for about 10 minutes. Then use your hands to vigorously rub the nuts, still inside the towel, against one another. This will take off most, but not all, of the skins.