Spread hazelnuts in a single layer on a baking sheet. Bake at 350° for 15 minutes or until the skins begin to split, turning once.
Transfer toasted nuts to a colander or dish, and rub briskly with a towel to remove the skins. Coarsely chop nuts.
Bring 12 cups water to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and plunge into ice water; drain. Pat beans dry.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 5 minutes or until lightly browned. Add beans; cook 3 minutes or until thoroughly heated, stirring occasionally. Add cranberries and hazelnuts; cook 1 minute. Sprinkle with salt and pepper.
Looking for a few new thanksgiving vegetable side dishes, I gave this recipe a try. Delish and fairly easy, toasted hazelnuts on stovetop for about 5 minutes in nonstick skillet, cooled & rubbed skins off. Probably a 1/2 cup of hazelnuts is sufficient. Used walnut oil (didn't have hazelnut oil on hand)...probably any good oil would work w/much difference. I browned shallots while beans were cooking in water, drained them and added to shallot mixture (so no ice water bath was needed). My spouse & I consider it an excellent addition to our holiday menu.