Ingredients

　　Preheat oven to 250°F. Spread hazelnuts on a rimmed baking sheet. Toast in oven, stirring halfway through, until fragrant and skins begin to crack, about 20 minutes. Remove from oven. While nuts are still hot, place in a kitchen towel; rub to remove skins. Return any unskinned nuts to oven for a few minutes, then rub again. Let cool completely.

　　Martha Stewart's Cupcakes