To toast and skin hazelnuts, line a baking sheet with foil. Spread the hazelnuts on the baking sheet in a single layer. Bake in a 350 degree F oven for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown and fragrant, shaking the pan once or twice. Watch carefully to avoid overbrowning. Remove from oven and place on a clean kitchen towel. Allow to cool about 10 minutes or until cool enough to handle. Rub the nuts together in the towel, removing as much of the brown papery skins as possible.
Remaining topper can be stored up to two weeks in a tightly covered container. Use as a topper for ice cream or yogurt.