• Raw Hazelnuts Filberts with Skin - Unsalted Shelled Packed Fresh in Resealable Bag - Kosher Healthy Snack…
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Raw Hazelnuts Filberts with Skin - Unsalted Shelled Packed Fresh in Resealable Bag - Kosher Healthy Snack Food Assortments Ideal for Trail Mixed Nuts - 4 oz

Raw Hazelnuts Filberts with Skin - Unsalted Shelled Packed Fresh in Resealable Bag - Kosher Healthy Snack Food Assortments Ideal for Trail Mixed Nuts

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Hazelnuts and filberts are the same nut sold under two names. "Filbert" is the older American name, used in Oregon farming circles and on older recipe books. "Hazelnut" is the more common modern term, mainly because chocolate-hazelnut spreads pushed the European naming into mainstream American kitchens. Either way, you're buying the same thing: a small round nut with a distinctive brown skin and a sweet, earthy flavor that pairs especially well with chocolate, coffee, and stone fruit.

Ours are Oregon-grown, shelled, with the natural brown skin still on (not blanched). Packed fresh in resealable bags at our Monroe, NY facility. Raw, not roasted, no salt, no oil, no additives. kosher certified. Available in 1 lb through 5 lb sizes.

What You're Buying

  • Form: shelled raw hazelnut kernels with skin on

  • Processing: raw only, no roasting, no salt, no oil, no additives, skin not removed

  • Origin: Oregon-grown

  • Packaging: resealable food-safe stand-up bag

  • Shelf life: 6 to 9 months pantry, up to 12 months refrigerated, 2 years frozen

  • Kosher: certified

  • Allergen note: tree nuts, processed on shared equipment with other tree nuts and peanuts

Why Oregon Specifically

About 99% of the US hazelnut crop comes from Oregon's Willamette Valley. The climate, soil, and growing conditions there match the original Mediterranean and Turkish hazelnut-growing regions almost exactly, which is why hazelnut farming established there over a century ago. When you buy hazelnuts in the US, you're almost always buying Oregon hazelnuts whether the label says it or not.

The differences between regions matter for serious bakers and home cooks. Oregon hazelnuts are typically larger than Turkish hazelnuts (Turkey grows about 70% of the global supply, but their nuts are smaller and used heavily in industrial chocolate manufacturing). The size difference matters when you're toasting whole hazelnuts for a recipe, where bigger nuts deliver more pronounced flavor and easier handling.

Skin On vs Blanched (And When Each Matters)

Hazelnut kernels come naturally covered in a thin brown papery skin. The skin is edible but slightly bitter, and it's typically removed for applications where smooth texture matters (chocolate-hazelnut spreads, hazelnut flour, hazelnut praline). For most home uses, the skin doesn't need to come off.

If a recipe specifically calls for blanched hazelnuts (no skin), you can remove the skin yourself by toasting the kernels in a 350°F oven for 12 to 15 minutes, then rolling them in a clean kitchen towel while still warm. The skins flake off mostly on their own with this method. Buying skin-on hazelnuts gives you flexibility you keep the skin for most uses, remove it for the specific recipes that need it.

Nutrition per Ounce (About 21 Kernels)

  • 178 calories

  • 4g protein

  • 17g fat (mostly monounsaturated)

  • 3g fiber

  • 2g net carbs

  • 87% DV manganese (one of the highest food sources)

  • 21% DV copper

  • 21% DV vitamin E

  • Solid magnesium, thiamine, and vitamin B6

  • 0mg sodium

The vitamin E and manganese numbers are particularly strong. Hazelnuts are one of the few nuts that competes with almonds on vitamin E content, and the manganese load is genuinely high.

How People Use Them

Chocolate-hazelnut spreads and pastes. Homemade Nutella made from blanched roasted hazelnuts and dark chocolate is one of the most rewarding pantry projects you can do, and the home version tastes meaningfully better than the commercial version. Recipes typically call for 2 cups of hazelnuts to make a small jar.

Hazelnut flour for grain-free and low-carb baking. Pulse raw hazelnuts in a food processor until they reach a coarse meal texture. Use as a substitute for almond flour in keto, paleo, or gluten-free recipes. Hazelnut flour has a richer, more distinct flavor than almond flour, which works particularly well in chocolate desserts, cakes, and tortes.

Italian baking. Torta caprese (flourless chocolate-hazelnut cake), gianduja (Italian chocolate-hazelnut confection), brutti ma buoni cookies. Hazelnuts are foundational to several traditional Italian dessert recipes that don't translate well with substitutions.

Toasted whole as salad and grain bowl topping. Toast in a 350°F oven for 8 to 12 minutes until the skins darken slightly and the kitchen smells nutty. Cool, chop roughly, scatter over salads with goat cheese, roasted beets, or grilled stone fruit. The toasting step transforms the flavor.

Pesto with hazelnuts replacing pine nuts. Cheaper than pine nuts, slightly sweeter flavor, particularly good with arugula or basil pestos served with poultry rather than pasta.

Praline and brittle. Caramelized sugar plus toasted hazelnuts, broken into shards or ground into praline paste. Used as a topping for ice cream, mixed into chocolate ganache, or dusted over cakes.

Romesco sauce. Catalan red pepper sauce made with toasted hazelnuts (or a mix of hazelnuts and almonds), roasted red peppers, garlic, and olive oil. Pairs with grilled vegetables, fish, or as a sandwich spread.

Pizza topping. Whole or chopped toasted hazelnuts on white pizzas with goat cheese, caramelized onion, and arugula. Underused topping that adds protein and crunch.

Trail mix and snacking. Combine with raw almonds, dried cranberries, and dark chocolate for a flavor profile distinct from standard nut trail mixes. Hazelnuts add an earthy, slightly sweet note that other nuts don't replicate.

How Freshness Holds Up

Seal the bag after each use and store in a cool, dry place. 6 to 9 months pantry life is typical. For the 3 lb or 5 lb bulk sizes, move half to the freezer on arrival. Freezing extends shelf life to 2 years without changing texture or flavor.

Hazelnuts are more shelf-stable than walnuts or pecans because their skins act as a natural barrier against oxidation. But once they go rancid, they develop a distinctly bitter taste if a batch tastes wrong, trust the taste rather than the calendar date.

 

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