Raw Hazelnuts(77)

Raw hazelnuts are commonly enjoyed as-is, and roasting is simply a flavor choice. Roasting can deepen the nuttiness and add crunch, which many people like for baking or snacking.

• Eat them straight from the bag, or sprinkle over salads and granola.
• Roast to intensify aroma and develop a crisper bite.
• If you like a softer texture, briefly soak and pat dry before using.
• Check for stray shell pieces in shelled nuts and avoid any that smell stale.
• If you have allergies or specific dietary concerns, consider consulting a professional.

On this page, you’ll find raw options with skin, blanched (skinless), and in-shell, so you can pick the prep level and texture you prefer.

To help maintain freshness, keep raw hazelnuts away from heat, light, and moisture.

• Transfer them to an airtight container after opening.
• Use a cool pantry for short-term storage; for longer storage, refrigeration or freezing can slow staleness.
• Let chilled nuts warm to room temperature before opening the container to reduce condensation.
• Store away from strong odors, as nuts can absorb smells.
• Discard any that develop an off or paint-like smell, taste bitter, or feel soft.

Many packages are resealable for convenience. Choosing a pack size that fits your pace of use can also help reduce waste.

Here’s how common raw hazelnut options differ:

• In-shell: Whole nuts inside their shells; good for cracking at home and casual snacking, with a natural barrier that can help protect freshness.
• Shelled (with skin): Ready to use; the thin brown skin adds a slightly more robust flavor and rustic look.
• Blanched (skinless): Mild-tasting and ideal when you want a smooth look or texture in baking and confections.

Prefer less prep? Go shelled or blanched. Enjoy the cracking ritual? Choose in-shell. Use the filters on the page to narrow by type, pack size, and other preferences.

Toasting brings out hazelnuts’ aroma, and a gentle rub can loosen skins.

1. Spread nuts on a baking sheet in a single layer.
2. Warm in the oven until fragrant and lightly golden, shaking the pan once.
3. Wrap warm nuts in a clean kitchen towel and rub to remove some skins.

Prefer a skinless look? Choose blanched hazelnuts, or blanch at home by simmering nuts briefly in hot water with a small amount of baking soda, then cool and peel with care.

Oven strength and times vary, so watch closely. Use oven mitts and handle hot nuts and water carefully.

Raw hazelnuts add crunch and rich flavor to lots of dishes.

• Chop and sprinkle over yogurt, oatmeal, or salads for texture.
• Pulse into coarse “meal” for pie crusts, crumble toppings, or breading.
• Blend into homemade nut butter or a dairy-free beverage.
• Stir into cookie doughs, quick breads, or granola mixes.
• Pair with cocoa, berries, or citrus for classic flavor combos.

A quick toast before using can deepen flavor, but it’s optional. Choose shelled or blanched when you need a smooth texture, or in-shell when you want a hands-on snack experience.