Hazelnuts

“ To me, no offense to other nuts, but hazelnuts are the nuts other nuts aspire to.” - food writer & chef David Lebovitz

Food writer Harold McGee says it perfectly when he describes nuttiness as ‘a cluster of qualities: slightly sweet, slightly roasted or toasted; a delicate flavor, yet with some depth…. complements many other foods, whether savory or sweet, all the way from fish to chocolate.’

Hazelnuts have a distinctive, delicate flavor. They’re high in protein, low in saturated fat and offer a wealth of nutritional value. Hazelnuts have a high concentrate of vitamin E and folic acid. Nut oils are made up primarily of monounsaturated fatty acids, with more polyunsaturated fats than saturated fats. This balance of fats, antioxidants and folic acid may explain that nut consumption is associated with a reduced risk of heart disease. [McGee, Harold, On Food and Cooking, New York, Simon & Schuster, 2004]

Hazelnuts have been enjoyed by people since Mesolithic times, 10,000 – 8,000 BC; they are one of the original ‘paleo’ foods. In 2019, a burnt hazelnut shell found on an archaeological dig in Scotland has been dated to between 8,547 and 8,312 BC.

While they are wonderful as a treat all by themselves, hazelnuts’ sophisticated flavor benefits many sweet and savory foods. Our nuts are fresh and tender, and they can be sealed and frozen for up to a year if desired for year-round enjoyment.

We recommend toasting them at 275F for about 10 minutes or so. Careful, they can burn easily. When they’re done, rub them in a tea towel to remove skins. (Some varieties lose their skins more easily than others. …)