Hazelnuts: More Than a Chocolate Spread Ingredient

Hazelnuts tend to get pigeonholed as "the chocolate spread nut" and not much else, which sells them short. On their own — raw and natural, the way we sell them — they're a genuinely versatile nut worth knowing outside of that one association.

Flavour Profile

Raw hazelnuts have a firm, dense bite and a rich, slightly sweet, distinctly earthy flavour — less mild than almonds, less bitter than walnuts, occupying its own space between the two. Toasting deepens this considerably, bringing out a more pronounced roasted, nutty character.

Toasting: The Single Best Thing You Can Do

A few minutes in a dry pan or oven transforms raw hazelnuts noticeably — more so than with most other nuts. If you've only had them raw, toasted hazelnuts are worth trying before forming an opinion; the flavour difference is significant.

Removing the Skin

Hazelnuts have a thin, papery skin that can taste slightly bitter. After toasting, rubbing warm hazelnuts in a clean kitchen towel usually removes most of the skin easily — not essential, but it does make for a cleaner, milder flavour if you prefer that.

Beyond Chocolate Pairings

Hazelnuts work well chopped over salads for crunch, blended into a simple pesto in place of pine nuts, or ground and used as a coating for baked fish or chicken. Their firmer texture holds up particularly well in savoury applications compared to softer nuts.

In Baking

Ground hazelnuts add a rich, distinct flavour to cakes and cookies that plain flour or other nut flours don't replicate — worth trying in a simple cake recipe if you want a flavour upgrade beyond the usual almond or walnut options.

Storage

Keep in an airtight container, ideally refrigerated, to protect against the natural oils turning rancid over time — the same general rule that applies to most tree nuts.

More Than a Spread Ingredient

Hazelnuts deserve a spot in regular cooking rotation beyond their most famous commercial use. See our Hazelnuts (Raw, Natural) and try them toasted, in a salad, or ground into baking — not just spread on toast.