Hazelnuts and walnuts are flavorful nuts used in cooking and baking, with hazelnuts being sweet and commonly paired with chocolate, and walnuts having a more bitter taste suitable for savory dishes. They enhance recipes like spreads, baked goods, and confections, and can be toasted for added flavor.
Hazelnuts, also known as filberts, are sweet and rich, with a pronounced nutty flavor. They are commonly grown in Turkey, Italy, and the United States and often feature in confectionery and baked goods.
Walnuts have a slightly bitter, earthy taste. They are larger and have a more robust texture than hazelnuts. China, the United States, and Iran are leading producers. Walnuts are popular in both sweet and savory dishes.
Hazelnuts have a smooth, buttery taste and a crunchy texture, ideal for blending into spreads like Nutella. Walnuts, with their wrinkled appearance, provide a more complex, tannic flavor that stands out in salads and toppings. While both nuts are rich in nutrients, their culinary uses diverge due to these inherent differences.
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Best used in recipes like chocolate-hazelnut spreads, cookies, and tortes. They add a sweet, nutty essence and pair exceptionally well with chocolate. Toasting hazelnuts before use can enhance their flavor. Ideal for banana walnut bread, brownies, and carrot cakes. Their robust flavor complements hearty recipes. Walnuts can be used raw or toasted for added depth.
They can be sprinkled over roasted vegetables or salads for a crunchy contrast. Hazelnuts are also excellent when ground into a crust for fish or poultry. A staple in pestos, stuffings, and as an additive in grain salads. Their texture and flavor profile can stand up to bold spices and herbs.
Often the star in pralines, truffles, and gianduja. Their sweet flavor complements the richness of chocolate and adds elegance to fine confections. Used in fudges, toffees, and brittles. Their slight bitterness can balance the sweetness of sugary confections.
Substitution is possible, but it will change the flavor profile. Hazelnuts are sweeter and work well in chocolate-based recipes, whereas walnuts, being more astringent, are better suited for savory dishes and recipes that call for a bolder nutty presence.
Both Hazelnuts and Walnuts are rich in healthy fats, vitamins, and minerals.
| Nutrient | Walnuts ( per Ounce ) | Hazelnuts ( per Ounce ) |
|---|---|---|
| Fat | 18.5g | 17g |
| Sodium | 1mg | 0mg |
| Calcium | 28mg | 32mg |
| Protein | 4.3g | 4.2g |
| Calories | 185 | 178 |
| Carbohydrates | 3.9g | 4.7g |
Yes, but expect a change in flavor. Walnuts are more astringent, while hazelnuts have a sweeter profile.
Both nuts offer health benefits and are rich in nutrients. The choice depends on dietary preferences and nutritional needs.
Toast them in a dry skillet over medium heat until fragrant and lightly browned, or bake in an oven at 350°F for 10-15 minutes.
Yes, both can be eaten raw and are often added to salads and dishes for extra crunch and flavor.
Store them in an airtight container in a cool, dark place. For longer storage, keep them in the refrigerator or freezer.
