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Hazelnuts

Hazelnuts are a rich, sweet-flavored nut commonly used in baked goods, confections, and savory dishes. They are harvested in the autumn, with peak seasonality occurring from September to November. Hazelnuts are a staple in Mediterranean cuisine, particularly in Italian dishes like pasta, and are famously used in the spread Nutella. They are also prevalent in Turkish and Georgian cuisines, often found in desserts and pastries. Roasted and ground, they can be used as a flavoring agent or to add texture to a variety of recipes.
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Hazelnuts Synonyms

  • Filberts
  • Cobnuts
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Different Forms/Types of Hazelnuts

Oil

An oil extracted from hazelnuts, known for its strong, nutty flavor, used in dressings, baking, and cooking.

Paste

A smooth blend of hazelnuts, often combined with sugar and oil, used in spreads, confections, and some savory dishes.

Whole

Hazelnuts can be purchased whole, either raw or roasted, with their brown skins on. Whole hazelnuts are versatile and can be used in a variety of dishes.

Ground

Hazelnuts that have been ground into a fine meal or flour, used for baking and as a gluten-free flour alternative.

Chopped

Hazelnuts that have been pre-chopped into smaller pieces, convenient for baking and topping dishes where a crunchy texture is desired.

Roasted

Hazelnuts that have been roasted to enhance their flavor, available whole, chopped, or ground.

Blanched

These are whole hazelnuts that have had their skins removed, often preferred for baking and confectionery as they provide a smooth texture and appearance.

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How to Choose Hazelnuts

When selecting hazelnuts, look for nuts that feel heavy for their size and do not rattle when shaken, as this can indicate they are older and possibly dried out. The nuts should have a sweet, nutty aroma and no signs of mold or rancidity. If buying shelled hazelnuts, the shells should be intact without cracks or holes. For roasted, ground, or paste forms, check the packaging for airtight seals and freshness dates.
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Cooking/Prep Tips for Hazelnuts

Hazelnuts, with their rich flavor and crunchy texture, are a versatile ingredient in both sweet and savory dishes. For intermediate and expert home cooks, it's important to know that toasting hazelnuts enhances their flavor and allows their skins to be removed more easily, which is often preferred for texture and appearance in finished dishes. To toast, spread the nuts in a single layer on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes, or until the skins crack and the nuts are aromatic. After toasting, wrap the warm hazelnuts in a kitchen towel and rub vigorously to remove as much of the skin as possible. Some recipes may call for raw hazelnuts, which provide a different texture and a more subtle flavor.
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Shelf Life of Hazelnuts

Hazelnuts should be stored in an airtight container in a cool, dark place to prevent them from becoming rancid. Shelled hazelnuts can be kept at room temperature for up to a month, in the refrigerator for up to 6 months, or in the freezer for up to a year. Unshelled hazelnuts can last even longer. Hazelnut oil should be stored in the refrigerator to maintain freshness. Always check for any signs of spoilage before use, such as a change in color, smell, or taste.
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Recommended Brands for Hazelnuts

hazelnut oil: La Tourangelle

hazelnut paste: Nutella

whole and roasted hazelnuts: Kirkland Signature

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Cooking Techniques for Hazelnuts

Grinding: Grinding hazelnuts into a fine meal or paste is a common preparation for making baked goods or for use in sauces and spreads. When grinding, be cautious not to over-process, as the nuts can quickly turn into hazelnut butter due to their high oil content.

Toasting: Toasting hazelnuts intensifies their flavor and is typically done in the oven. Toasted hazelnuts can be used whole, chopped, or ground into a meal for various recipes. The key is to watch them closely to prevent burning, as nuts can go from perfectly toasted to burnt very quickly.

Blanching: Blanching hazelnuts involves boiling them briefly to loosen their skins, which can then be removed by rubbing. This technique is less common but can be used when a softer texture or milder flavor is desired.

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Hazelnuts Nutritional Information (100g)

  • fat: 61 g
  • fiber: 10 g
  • sugar: 4.3 g
  • protein: 15 g
  • calories: 628 kcal
  • carbohydrates: 17 g
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Flavor Combinations

Hazelnuts pair exceptionally well with chocolate, which is why they are often found in desserts like truffles and chocolate bars. They also complement fruits such as apples, pears, and berries. In savory dishes, hazelnuts can be paired with cheeses, especially soft and creamy ones like brie or goat cheese, and they add a nutty depth to grain salads and vegetable dishes. Herbs and spices that go well with hazelnuts include rosemary, thyme, and cinnamon. For a delightful contrast, pair them with citrus flavors or drizzle with honey to enhance their natural sweetness.
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Allergen Information

Hazelnuts are a common allergen and can cause reactions ranging from mild to severe, including anaphylaxis. Those with a hazelnut allergy should avoid all forms of the nut and be cautious of cross-contamination in food processing.