Discover the irresistible crunch and rich, buttery flavor of shelled hazelnuts—a pantry essential for health-conscious snackers and creative home cooks alike. Packed with nutrients and versatile in both sweet and savory dishes, shelled hazelnuts add a gourmet touch to your daily diet. This guide will help you choose, store, and enjoy hazelnuts at their freshest and finest.
Comparative Table: Types and Applications of Shelled Hazelnuts
| Type/Variation | Description | Texture | Common Uses | Storage Needs | Flavor Profile |
|---|---|---|---|---|---|
| Raw Shelled Hazelnuts | Hazelnuts removed from the shell, unroasted | Crunchy | Baking, snack, nut butter | Refrigerate for >2 mo | Mild, earthy, slightly sweet |
| Roasted Shelled Hazelnuts | Shelled hazelnuts, oven- or pan-roasted | Crisp, toasted | Snacking, desserts, salads | Cool, airtight | Deep, nutty, aromatic |
| Blanched Shelled Hazelnuts | Roasted, then skin removed | Smooth, tender | Chocolates, spreads | Airtight, cool | Rich, slightly creamy |
| Chopped Shelled Hazelnuts | Pre-chopped, raw or roasted | Coarse | Baking, toppings | Well-sealed, cool | Mild to robust |
| Dry-Toasted Shelled Hazelnuts | Roasted without oil, no skin removal | Crunchy, flaky | Garnish, stir-fries | Airtight, dry | Intensely nutty |
| Salted/Seasoned Shelled Hazelnuts | Flavored, often roasted | Crunchy | Snacking | Airtight, dry | Savory, salty, nutty |
Understanding Types of Shelled Hazelnuts
1. Raw Shelled Hazelnuts
These are pure, unprocessed hazelnuts with the hard outer shell already removed. They retain a slight brown skin and have a mildly sweet and earthy flavor. Ideal for recipes where you want to control roasting or for use in raw desserts, nut milks, or homemade nut butter.
2. Roasted Shelled Hazelnuts
After shelling, hazelnuts can be roasted to enhance their flavor and crunch. Roasting brings out the nutty aroma and deepens their taste. You can buy them pre-roasted or do it yourself at home, which allows for customization (with or without salt, herbs, or spices).
3. Blanched Shelled Hazelnuts
Blanching involves roasting the hazelnuts and then rubbing off their thin, often bitter, skins. What remains is a smoother, more delicate-tasting nut. Blanched hazelnuts are preferred in chocolate spreads, nut butters, and premium confectionery because of their refined taste and texture.
4. Chopped, Toasted, Seasoned, and Other Specialty Forms
- Chopped: Convenient for toppings, granola, and salads.
- Dry-Toasted: Offers a robust, toasty flavor—great for garnishing or using in savory dishes.
- Salted or Seasoned: These are ready-to-eat snacks, enjoyable straight from the bag, or as a crunchy addition to cheese boards.
Compatibility and Safety Tips for DIY (Shelling and Roasting at Home)
If you’re purchasing hazelnuts in the shell or unprocessed forms, you might want to shell or roast them yourself. Here’s how to do it safely and effectively:
Shelling Methods
Traditional Nutcracker
- Simple hand-held nutcrackers work for most home needs.
- Squeeze until the shell cracks and remove the kernel.
- Pros: Minimal equipment, quick for small amounts.
- Cons: Laborious for large batches, risk of crushing the nut.
Hammer Method (DIY)
- Place the nuts in a groove (like a driveway or patio groove) and cover with a cloth.
- Tap gently with a hammer—one firm hit is usually sufficient.
- Always wear safety glasses to prevent eye injury.
- Gather the nuts by lifting the cloth and separating cracked shells.
- Pros: Batch processing, fun, easy cleanup.
- Cons: Can be messy, best done outdoors, requires some practice to avoid crushing nuts.
Automated and Manual Nut Shellers
- Designed for larger quantities or frequent use.
- Manual lever shellers reduce hand fatigue and speed up the process.
- Automated machines process bulk quantities quickly with minimal waste.
- Pros: Efficient, less kernel breakage.
- Cons: Higher cost, may not be necessary for casual users.
Roasting and Skin Removal
Oven Roasting:
1. Preheat oven to 275–350°F (135–175°C).
2. Arrange shelled hazelnuts on a baking sheet in a single layer.
3. Roast for 10–25 minutes, checking periodically for golden color and fragrance.
4. To remove bitter skins, wrap hot nuts in a clean towel, let them steam for a few minutes, then rub vigorously to loosen the skins.
Pan or Microwave Roasting:
– Pan: Heat a dry skillet over medium-high. Stir nuts for 5–7 minutes until aromatic.
– Microwave: Spread in a single layer on a plate, microwave on high for 30–45 seconds, and repeat as needed.
Safety Tips:
– Always allow roasted nuts to cool before handling.
– Do not over-roast; burnt hazelnuts are bitter and lose health benefits.
– Discard any nuts that look shriveled, moldy, or smell rancid.
Practical Tips and Best Practices for Selecting and Using Shelled Hazelnuts
Buying Tips
- Visual Inspection: Choose nuts that are full, plump, and with glossy skins. Avoid dull, shriveled, or moldy kernels.
- Freshness: Fresher nuts are easier to shell and have better flavor. In-shell hazelnuts last longer than shelled due to their protective shell.
- Bulk or Packaged: Bulk purchases can be economical, but ensure good turnover rates at your store to avoid stale stock. Pre-packaged hazelnuts often have best-by dates for better quality control.
- Organic and Allergen-Free Options: Consider organic for reduced pesticide exposure and check for facilities free from common allergens like peanuts if you have sensitivities.
Storage Advice
- Short-Term (Under 2 Months): Store in an airtight container in a cool, dry place away from sunlight.
- Long-Term: Shelled hazelnuts can turn rancid due to their high fat content. Refrigerate for up to 6 months, or freeze for up to 1 year. In-shell hazelnuts keep for several months at room temperature.
- Moisture Control: Always keep hazelnuts dry to prevent mold.
- Separation: Don’t store near strong-smelling foods, as hazelnuts can absorb odors.
Using Shelled Hazelnuts in the Kitchen
- Baking & Sweets: Use in cookies, cakes, pastries, and brittles. They pair especially well with chocolate.
- Savory Dishes: Chop and sprinkle over roasted vegetables, salads, or grain dishes.
- Homemade Nut Butters and ‘Milk’: Blend with a little oil for creamy butter; soak and blend with water, then strain for non-dairy milk.
- Nut Roast Garnish: Dry-toast for extra crunch and deeper nutty notes.
Key Features & Specifications Table: Common Hazelnut Variations
| Attribute | Raw Shelled | Roasted Shelled | Blanched Shelled | Chopped/Toasted |
|---|---|---|---|---|
| Appearance | Brown skin | Golden-brown | Off-white, no skin | Varies: pieces |
| Texture | Firm, crunchy | Crisp, brittle | Smooth, tender | Varies: coarse |
| Flavor | Mild, earthy | Deep, aromatic | More delicate | Strong, robust |
| Storage Life | 2–4 months (fridge recommended) | 1–3 months | 1–3 months | 1–3 months |
| Requires Roasting | Optional | Already roasted | Already roasted | Usually roasted |
| Ready-to-Eat | Yes, but best roasted | Yes | Yes | Yes |
| Common Sizes | Whole | Whole | Whole | Chopped/pieces |
| Allergen-Free Facilities | Sometimes | Sometimes | Sometimes | Sometimes |
| Nutrition (per 100g) | ~17g protein, ~57g fat, ~11g carbs, ~10g fiber, high in vitamin E | Similar values | Similar values | Similar values |
Related Video
Conclusion
Selecting and using shelled hazelnuts is straightforward once you understand the various types and preparation methods. Shelled hazelnuts offer fantastic versatility in both sweet and savory kitchens, whether enjoyed raw, roasted, or ground. Freshness, quality, and proper storage are key for optimal flavor and nutrition. For DIY enthusiasts, simple tools and techniques make shelling and roasting accessible at home. With a primed pantry stocked with quality hazelnuts, you’ll be well-equipped to add creamy texture, deep flavor, and healthful nutrients to your recipes throughout the year.
FAQ
- What’s the difference between raw, roasted, and blanched shelled hazelnuts?
Raw have skins and are unroasted. Roasted are cooked (often with skins), developing a deeper flavor and crunch. Blanched are both roasted and have their skins removed, offering a milder flavor and silky texture, ideal for confectionery and gourmet recipes.
- How should I store shelled hazelnuts to keep them fresh?
Store in an airtight container, out of sunlight, either in the fridge for up to 6 months or freezer for up to a year. Shelled hazelnuts can become rancid faster than in-shell, so cool storage is best for longer shelf life.
- How can I tell if my shelled hazelnuts have gone bad?
Signs of spoilage include a bitter or sharp smell (like paint or old oil), shriveled or darkened kernels, visible mold, or an off taste. Always taste a small piece first if unsure.
- Do I need to roast shelled hazelnuts before eating?
No, you can eat them raw, but roasting enhances their flavor, aroma, and crunch. Blanching or roasting can also help reduce bitterness by loosening the skins.
- How do I remove the skins from shelled hazelnuts?
After roasting, place warm nuts in a clean towel, let them steam for a few minutes, then rub vigorously to loosen skins. Not all skins will come off—remaining bits are fine to eat.
- Are shelled hazelnuts suitable for people with nut allergies?
No. Hazelnuts are tree nuts and can trigger allergies. Always check if the product is processed in a facility free from other allergens if sensitivity is a concern.
- What’s the nutritional profile of shelled hazelnuts?
Per 100g: About 17g protein, 57g fat (mainly healthy monounsaturated fats), 11g carbohydrates, 10g fiber, and rich in vitamin E, copper, magnesium, and B vitamins.
- Can I make hazelnut butter or ‘milk’ from shelled hazelnuts?
Yes! Simply blend roasted (or raw) shelled hazelnuts for butter or soak and blend with water for nut milk. Strain for a smooth, creamy beverage.
- What tools work best for shelling hazelnuts at home if I buy them in the shell?
Basic nutcrackers, special hazelnut crackers, hammers, or manual/automated shelling machines are all effective. For small jobs, a hand-held nutcracker or a hammer in a groove suffices.
- Can I freeze shelled hazelnuts, and will it affect their quality?
You can safely freeze shelled hazelnuts for up to a year. Use an airtight container. Freezing helps preserve both flavor and nutrition; thaw at room temperature before use for best texture.