• Raw Blanched Hazelnuts Filberts - Unsalted Shelled Packed Fresh in Resealable Bag - Kosher Healthy Snack Food…
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Raw Hazelnuts (Filberts), Blanched — Unsalted - 0.25 lb (4 oz)

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Raw Hazelnuts (Filberts), Blanched Unsalted, Skinless Kernels Packed Fresh in the USA

Nut Cravings raw blanched hazelnuts are fully skinless kernels with the brown papery inner skin professionally removed, unsalted and packed fresh at our Monroe, New York facility in a resealable bag. Every one-ounce serving delivers 180 calories, 4 grams of protein, and 3 grams of dietary fiber, making these a good source of protein, dietary fiber, vitamin B, antioxidants, iron, zinc, and magnesium. The blanched format produces clean, off-white, uniform kernels with a milder and sweeter flavor profile than skin-on hazelnuts, making these the correct starting ingredient for hazelnut flour, gianduja paste, praline, hazelnut spread, and any pastry or confectionery application where color and smooth texture matter. Thirteen verified buyer reviews. 4.85 stars. Six sizes from 4 oz to 5 lb. Free shipping on orders over $25. Browse the complete hazelnuts collection for skin-on and roasted formats alongside these blanched kernels, and the full nuts collection for every variety available from Nut Cravings.

Why Blanched Is the Required Format for Pastry and Pale Applications

The brown skin on a hazelnut carries astringent flavor compounds and contributes brown flecks to any batter, flour, or paste it enters. For rustic applications like granola, pesto, and hazelnut bread, that skin character adds depth and the skin-on format is the better choice. For pastry and confectionery applications where a clean, uniform, pale result is needed, blanched is the correct format. Hazelnut flour ground from blanched kernels produces off-white flour that integrates cleanly into pale batters and gluten-free baking without visible brown flecks. Homemade hazelnut spread, white chocolate hazelnut bark, gianduja paste, and praline all require the blanched format because the visual and textural result depends on skinless kernels. The flavor is also cleaner and milder than skin-on, allowing the natural hazelnut sweetness to come through without the slight astringency the skin carries.

Nutrition Facts Per One Ounce (28g)

  • Calories: 180
  • Total Fat: 17g (22% DV)
  • Saturated Fat: 1g (5% DV)
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbohydrate: 5g (2% DV)
  • Dietary Fiber: 3g (11% DV)
  • Total Sugars: 1g (includes 0g added sugars)
  • Protein: 4g
  • Calcium: 40mg (4% DV)
  • Iron: 1mg (6% DV)
  • Potassium: 180mg (4% DV)


Good Source of Seven Key Nutrients

Every one-ounce serving of these raw blanched hazelnuts is a verified good source of:

  • Protein: 4g per serving supporting daily protein intake
  • Dietary Fiber: 3g per serving, 11% of the daily value
  • Vitamin B: supporting energy metabolism and nervous system function
  • Antioxidants: present in every raw blanched kernel
  • Iron: 1mg per serving, 6% of the daily value
  • Zinc: supporting immune function and daily mineral needs
  • Magnesium: supporting muscle function per serving

At just 5g total carbohydrate and 3g dietary fiber per ounce, raw blanched hazelnuts deliver approximately 2g net carbohydrates per serving, fully compatible with keto, paleo, and low-carb dietary approaches.

How to Use Raw Blanched Hazelnuts

Hazelnut Flour for Gluten-Free Baking

Pulse raw blanched hazelnuts in a food processor in 5-second bursts for approximately 45 to 60 seconds of cumulative processing until a fine flour forms. Stop before the oils release and the mixture becomes paste. The blanched format produces off-white flour that integrates cleanly into pale cake batters, cookie doughs, and torte recipes without any brown skin flecks. For deeper flavor, lightly toast the blanched hazelnuts at 325 degrees Fahrenheit for 8 minutes before processing. Hazelnut flour substitutes for almond flour in Italian, Austrian, and French dessert traditions.

Homemade Hazelnut Spread

Lightly roast blanched hazelnuts at 325 degrees Fahrenheit for 8 minutes, then blend with cocoa powder, powdered sugar, and a small amount of oil until smooth. The blanched format produces a clean-colored spread rather than the mottled brown result that skin-on hazelnuts would generate. Full control over ingredient ratios and sweetness level with no artificial additives.

Gianduja Paste and Italian Confections

Raw blanched hazelnuts are the traditional starting ingredient for gianduja, the Italian hazelnut-chocolate paste that forms the base of premium chocolate confections. The blanched format is specified because the finished paste requires uniform color and smooth texture without skin particles. Toast lightly, then grind to a fine paste and combine with melted chocolate and powdered sugar for authentic gianduja.

Praline and French Confections

Blanched hazelnuts caramelized with sugar in a dry pan, then cooled and ground into praline paste, are the base for French and Belgian praline fillings in chocolates and pastries. The blanched format produces the pale, uniform praline color that skin-on hazelnuts cannot deliver.

Hazelnut Milk

Blend raw blanched hazelnuts with water and strain through cheesecloth for a clean, pale hazelnut milk. The blanched format produces a lighter color and milder flavor than skin-on hazelnut milk, which comes out naturally darker from the skin compounds.

White Chocolate and Pale Pastry Applications

White chocolate hazelnut bark, white chocolate hazelnut truffles, and pale confections all depend on the visual contrast of clean, pale hazelnut kernels against white chocolate. The blanched format is the only starting ingredient that produces this result.

Choosing the Right Size

  • 4 oz: First-time buyers and small single-batch pastry use at $1.99 per ounce
  • 8 oz: Light regular baking use at $1.62 per ounce
  • 1 lb: The practical everyday size at $1.37 per ounce for regular home bakers
  • 2 lb: Frequent bakers and commercial pastry applications at $1.12 per ounce
  • 3 lb: High-volume kitchen use at $0.94 per ounce
  • 5 lb: Maximum per-ounce savings at $0.84 per ounce for bulk buyers


Storage

Seal the resealable bag firmly after every use. Raw blanched hazelnuts are slightly more perishable than skin-on hazelnuts since the skin acts as an additional protective barrier.

  • Room temperature, away from heat and light: 3 to 4 months of peak freshness after opening
  • Refrigerated in the sealed bag or airtight container: up to 12 months
  • Frozen in an airtight container: up to 18 months

For 2 lb and 3 lb sizes, portion into smaller airtight containers on arrival and refrigerate or freeze what will not be used within three to four months.

Raw Blanched Hazelnuts Guarantee

4.85 stars from 13 verified buyers. Every Nut Cravings order is backed by a 100% satisfaction guarantee. If these raw blanched hazelnuts arrive below the freshness standard you expect, contact our team at 877-471-4870 or care@nutcravings.com within seven days and we will resolve it promptly. Browse the complete hazelnuts collection for skin-on and roasted hazelnut formats, or explore the full nuts collection for every nut variety available from Nut Cravings.

Customer Reviews

Frequently Asked Questions

Blanched hazelnuts (this product) have had the thin brown papery skin professionally removed. What remains is a clean, off-white kernel with a milder, sweeter flavor and no astringency. Blanched is required for any application where color matters: hazelnut flour produces off-white flour from blanched kernels and brown-flecked flour from skin-on. Homemade hazelnut spread, gianduja paste, white chocolate applications, and praline all use blanched for appearance reasons.

With-skin hazelnuts have the brown skin intact. The skin carries most of the hazelnut's proanthocyanidin polyphenols and tannins, giving skin-on hazelnuts slightly more antioxidant density per ounce and a more complex, slightly astringent flavor. Skin-on is correct for rustic applications (granola, pesto, dukkah, hazelnut bread) and costs less per pound. If you are buying hazelnuts specifically for maximum polyphenol intake, skin-on is the more nutritionally complete option. If you are buying for pastry and pale confectionery applications, blanched is correct.

Raw. No heat processing, no salt, no oil. They arrive as blanched (skinless) kernels ready to use in recipes as-is or to toast at home before using. For most pastry applications, a brief home toast at 325 degrees Fahrenheit for 8 to 10 minutes deepens the flavor substantially and is recommended even when starting from raw hazelnuts. The raw format gives you control over the toasting level for each specific application.

Add raw blanched hazelnuts to a food processor and pulse in 5-second bursts until you reach the texture of fine flour. Stop before the oils release and the mixture clumps or becomes paste that is hazelnut butter territory. The total processing time is typically 45 to 60 seconds of cumulative pulsing. For the finest, most consistent flour, process in small batches of 1 to 2 cups at a time.

Optional: lightly toast the hazelnuts at 325 degrees Fahrenheit for 8 minutes before processing. Toasted hazelnut flour has a deeper, more aromatic flavor but slightly more moisture than flour from raw hazelnuts. For macaron shells and pale cakes where a very fine texture is critical, sift the finished flour through a fine-mesh sieve and re-process any larger pieces. Store hazelnut flour in an airtight container in the refrigerator for up to 3 weeks or freeze for up to 3 months.

Yes. At 2.0 grams of net carbohydrates per ounce (4.7 grams total carbs minus 2.7 grams fiber), blanched hazelnuts are fully compatible with strict ketogenic diets targeting 20 to 25 grams of net carbs daily. One ounce uses approximately 8 to 10 percent of the daily keto carb budget while delivering 78 percent DV manganese, 56 percent DV copper, 29 percent DV vitamin E, 4.2 grams of protein, and 12.9 grams of heart-healthy monounsaturated fat.

No. Hazelnuts are classified as tree nuts by the FDA and are one of the major food allergens, particularly common in Europe where hazelnut allergy is one of the most prevalent food allergies. Note that hazelnuts cross-react with birch pollen allergy (oral allergy syndrome) in people with birch pollen sensitivity many people with birch pollen hay fever experience itching or tingling of the mouth and throat when eating raw hazelnuts, which may resolve with heat treatment (toasting or cooking). Our facility processes multiple tree nut varieties and peanuts. Not appropriate for anyone with a tree nut allergy.

Reseal the bag firmly after every use and store away from heat and direct light. Blanched hazelnuts are slightly more perishable than skin-on hazelnuts because the skin acts as an additional protective barrier. The high monounsaturated fat content makes hazelnuts more stable than walnuts but they still go rancid if stored warm or exposed to air.

  • Room temperature (sealed bag, cool dark location): 3 to 4 months
  • Refrigerator (sealed bag or airtight container): up to 12 months
  • Freezer (airtight container): up to 18 months with no quality loss

Fresh raw blanched hazelnuts smell faintly sweet and slightly grassy. Old or rancid hazelnuts smell sharp, paint-adjacent, or metallic. If your bag smells wrong, trust your nose. For the 2 lb and 3 lb bulk sizes, portion into smaller airtight containers immediately on arrival and refrigerate or freeze what you will not use within 3 to 4 months.

Available in 4 oz (0.25 lb), 8 oz (0.5 lb), 1 lb (16 oz), 2 lb (32 oz), and 3 lb (48 oz) sizes (the 5 lb size may be out of stock check the product page for current availability). The 4 oz and 8 oz sizes are ideal for first-time buyers and small pastry batches. The 1 lb size suits regular home bakers. The 2 lb and 3 lb sizes deliver the best per-ounce value for frequent bakers and commercial pastry applications.

Free shipping on orders over $25 to all 50 US states. A Subscribe and Save option is available for 5 percent off on recurring orders. Orders are packed at our Monroe, New York facility and typically ship within one to two business days. Most US addresses receive delivery in two to four business days. Every order is backed by our 100% Crackproof Guarantee -- full refund if you are not satisfied, no questions asked.

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