Hazelnuts are one of the most underrated nuts in an American pantry. Europeans build whole dessert traditions around them (Nutella, gianduja chocolate, Italian nocciola ice cream, Austrian hazelnut tortes). American cooks mostly know them from the chocolate-hazelnut spread aisle and not much else. The irony is that some of the best hazelnuts in the world grow in Oregon's Willamette Valley, which produces roughly 99% of the US commercial hazelnut crop. Nut Cravings ships premium whole hazelnut kernels in resealable bulk bags, packed fresh in Monroe, NY and kosher certified across the core catalog. Whether you're baking a Torta Gianduia, grinding your own hazelnut butter, or stocking ingredient-grade bulk for a café kitchen, this is the format that works.
Hazelnuts or Filberts: Same Nut, Two Names
Quick clarification because this confuses buyers regularly.
Hazelnuts and filberts are the same thing. Same species (Corylus avellana primarily, with regional variations). The name difference is historical. "Hazelnut" comes from Anglo-Saxon English and is the international trade name. "Filbert" comes from Saint Philbert's Day (August 22), traditionally around when the nuts ripen. Oregon's commercial industry uses "filbert" extensively, which is why you'll see Oregon retailers labeling products as filberts while European retailers label the identical product as hazelnuts.
Our product line uses "hazelnut" as the primary term. If you're searching for filberts, you're in the right place.
Hazelnut Varieties Available
The collection focuses on the formats that cover most cooking, baking, and snacking use cases.
Raw whole hazelnuts, shelled. Unroasted whole kernels, no skin removal, no salt, no oil. The ingredient-grade format for bakers and recipe developers. Works for roasting at home (roasting at 350°F for 10 to 12 minutes deepens flavor significantly), for grinding into hazelnut flour or hazelnut butter, for pesto-style sauces, and for tart and pastry applications.
Roasted hazelnuts. Oven-roasted whole kernels. Richer flavor than raw, better for straight snacking or for immediate use in salads and toppings without needing to roast at home.
For assortments where hazelnuts appear alongside other nut varieties, browse mixed nuts and bar mix. For related keto-friendly single-variety nuts, see macadamia nutspecans and Brazil nuts.
Hazelnut Nutrition
A one-ounce serving (about 21 whole hazelnuts) provides:
- 178 calories
- 4 grams of protein
- 17 grams of fat (mostly monounsaturated, with meaningful omega-6 polyunsaturated)
- 3 grams of fiber
- 2 grams net carbs
- 87% DV manganese
- 24% DV copper
- 21% DV vitamin E
- 23% DV thiamin (vitamin B1)
- 14% DV magnesium
- Small amounts of folate, iron, and vitamin K
The standout nutrients are manganese (nearly daily requirement in one serving), copper, and vitamin E. Hazelnuts are also notably high in folate compared to other tree nuts, which matters for pregnancy and cardiovascular nutrition. The polyphenol content (especially in the skin) is among the highest in the nut family.
On carbs: hazelnuts sit at 2 grams net carbs per ounce, which puts them in the keto-friendly tier alongside macadamias, pecans, and walnuts.
This is general nutritional information. For specific dietary guidance, consult a registered dietitian.
Hazelnut Pricing and Why Oregon Matters
"Hazelnut price" (32 impressions) and "hazelnuts delivery" (28 impressions) show up in search volume because hazelnut pricing is genuinely more variable than almonds or cashews. Here's why.
Oregon produces about 99% of US commercial hazelnuts, primarily in the Willamette Valley. Turkey produces roughly 70% of the global hazelnut crop, with Italy a distant second. That geographic concentration means hazelnut prices are sensitive to:
- Oregon weather patterns (late frosts, rain during harvest)
- Turkish export policy and currency fluctuations
- Chocolate industry demand (Ferrero, Nestlé, and other major chocolate manufacturers are the largest hazelnut buyers globally and move the market)
- Specific varietal availability (Ennis, Barcelona, Jefferson, Yamhill are the primary Oregon commercial varieties)
Our pricing reflects consistent sourcing from premium growers and ingredient-grade quality standards. For straight wholesale bulk at lower per-pound cost, larger commercial operations (bakeries, restaurants, specialty food manufacturers) can reach out through the corporate inquiries page for volume quotes.
How Cooks and Bakers Actually Use Hazelnuts
Hazelnut flour. Grind roasted hazelnuts in a food processor until fine. Substitute for almond flour in gluten-free baking at roughly 1:1 ratio. Richer flavor, slightly heavier texture. Works especially well in chocolate-based recipes.
Homemade Nutella. Roast hazelnuts, remove skins, blend with cocoa powder, a touch of sugar or maple syrup, and vanilla. Five minutes of active work, vastly better than the jar version.
Gianduja chocolate. Italian chocolate-hazelnut confection. Roast hazelnuts, grind to a paste, combine with tempered dark chocolate. Forms the base for most premium hazelnut-chocolate desserts.
Hazelnut pesto. Replace pine nuts with hazelnuts at 1:1 ratio for a richer, earthier pesto. Works especially well with basil and arugula.
Torta Gianduia and Austrian tortes. Whole-hazelnut-flour-based cakes that are core to Italian and Austrian dessert traditions. Typically no wheat flour, just ground hazelnuts, eggs, sugar, and chocolate.
Hazelnut praline. Caramelize sugar, stir in toasted hazelnuts, cool on parchment, break into shards or grind into a powder. Powdered praline is the secret ingredient in many European dessert recipes.
Salad toppings. Toasted chopped hazelnuts on arugula, pear, goat cheese salad. The classic European fall salad combination.
Coffee pairing. Hazelnut syrups and flavored coffees exist because roasted hazelnut and coffee flavors complement each other chemically. Try whole toasted hazelnuts as an accompaniment to an espresso instead of buying flavored syrup.
How to Store Hazelnuts
Hazelnuts have moderate to high oil content, shorter shelf life than almonds or cashews.
- Pantry, sealed in resealable bag: 2 to 3 months for raw, 1 to 2 months for roasted.
- Refrigerator, sealed: up to 9 months.
- Freezer, airtight container: up to 12 months without quality loss.
Signs they've gone rancid: sharp, paint-like smell on opening the bag. Fresh hazelnuts should smell mildly sweet, earthy, and buttery. Any off-smell means discard.
Bulk Hazelnuts for Baking and Commercial Use
For bakery supply, chocolate-maker sourcing, ice cream production, restaurant kitchens, or specialty food manufacturers, our resealable bulk bags are the retail format. For larger volume requirements, custom specifications, or recurring wholesale orders, the corporate inquiries page handles volume quotes.
For gift formats that feature hazelnuts alongside other premium nuts, browse gift boxes, nut gift trays and wooden gift trays.
Hazelnut FAQs
Q Are hazelnuts and filberts the same?
Yes. Same nut, two names. "Hazelnut" is the international trade name. "Filbert" is used extensively by Oregon growers and some older American references. Identical product.
Q Are Nut Cravings hazelnuts kosher?
Yes. Our hazelnuts are kosher certified.
Q Where do Nut Cravings hazelnuts come from?
Primarily Oregon (Willamette Valley) with Turkish-origin stock in select products. Individual product pages list origin where available.
Q Can you eat raw hazelnuts?
Yes. Raw hazelnuts are safe to eat directly out of the bag. Most cooks toast them before use because toasting deepens flavor significantly.
Q How do you remove hazelnut skins?
Roast at 350°F for 10 to 12 minutes, then rub the warm nuts in a clean kitchen towel. Most of the skin flakes off. Not all skin needs to be removed for most recipes.
Q Are hazelnuts keto?
Yes. At roughly 2 grams net carbs per ounce, hazelnuts fit comfortably in keto, low-carb, and Mediterranean diets.
Q Do hazelnuts go bad?
Yes, faster than most nuts due to oil content. Store pantry 1 to 3 months, refrigerated up to 9 months, or frozen up to 12 months.
Browse the full hazelnut collection above, or visit the Nut Cravings homepage for other nut varieties.
