Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most commonly sold shelled. The sweet-tasting, cream-colored kernel is small and round, with a pointed tip. Its thin, dark brown skin is faintly bitter.
Also known as cobnuts or filberts, hazelnuts are good eaten raw but the flavor takes on a more mellow, sweeter character when they are roasted. Like almost all nuts, they have a high fat content, which means they’ll go rancid pretty quickly if not refrigerated.
Hazelnuts in their shells look good, but they will go rancid more quickly. Ready-shelled nuts in airtight packaging last longer.
Hazelnuts in their shells can be opened using a nut cracker. To remove the dark skin, place the nuts on a baking sheet in a single layer and bake on a medium heat for 10-12 minutes. They are ready when the skins begin to split and the kernels turn golden. Tip them into a clean teatowel and rub – the skins should come off quite easily.
Unopened packets of hazelnuts should be stored in a cool, dry place – they’ll last for up to 3 months. Once opened, they should be kept in an airtight container.
Raw as a snack, or added to muesli. Chopped and used in cakes or crumble toppings. Ground finely to make flour for baking.
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