Just thought I'd post Norm and Cinda's instructions for roasting hazelnuts:
Preheat oven to 275 degrees. Spread hazelnuts in a single layer on a baking sheet. (My note: a half-sheet pan will hold 1 1/2 pounds of shelled hazelnuts.) Roast for 15-20 minutes. Stir and continue roasting for another 10-15 minutes, until lightly browned. You will be able to see the brown centers in the hazelnut pieces. Let cool. The texture will be even more crunchy after roasting.
To maintain freshness, roasted hazelnuts must be stored at 34-38 degrees, up to six months. Frozen, hazelnuts are good at least one year.
I roasted a batch yesterday and ground one pound into delicious hazelnut butter.