• NUT CRAVINGS Raw Hazelnuts Filberts In Shell Whole Packed Fresh in Resealable Bag - Healthy Protein Food…
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NUT CRAVINGS Raw Hazelnuts Filberts In Shell Whole Packed Fresh in Resealable Bag - Healthy Protein Food Snack Food Assortments Ideal for Trail Mixed Nuts - 1 lb (16 oz)

NUT CRAVINGS Raw Hazelnuts Filberts In Shell Whole Packed Fresh in Resealable Bag - Healthy Protein Food Snack Food Assortments Ideal for Trail Mixed Nuts

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Hazelnuts are the secret ingredient behind most of the best desserts you've ever eaten. Nutella, gianduja, Ferrero Rocher, Italian hazelnut cake, Viennese hazelnut torte, pralines, and hazelnut gelato all depend on hazelnuts for the distinctive roasted-sweet flavor that no other nut produces. These are raw shelled hazelnut kernels with the brown skin still attached, which is the preferred format for home bakers and confectioners who want to do their own light roasting and skin-rubbing before using. Packed fresh in Monroe, NY in a resealable bulk bag, kosher certified. Unsalted, no additives, nothing added or removed from the natural kernel.

Product Specifications

  • Form: shelled kernels with brown skin attached

  • Processing: raw (not roasted, not blanched)

  • Seasoning: unsalted, no additives

  • Packaging: resealable bulk bag (check product page for size options)

  • Certifications: kosher certified

  • Shelf life: 3 to 4 months sealed pantry, up to 12 months refrigerated, 18 months frozen

  • Allergen notes: tree nuts. Manufactured on equipment shared with other tree nuts and peanuts

The Three Hazelnut Formats

Worth clarifying because the hazelnut category has more format variants than most nuts.

In-shell hazelnuts. Whole hazelnuts with the outer hard shell intact. Cracked open with a nutcracker. Shelf-stable for a very long time. Mostly bought for baking in traditional recipes or as a winter holiday staple. We don't carry in-shell hazelnuts in this product SKU.

Shelled hazelnuts with skin (this product). Kernels removed from the outer shell, with the thin brown papery skin still attached. This is the preferred format for home bakers, confectioners, and anyone making hazelnut butter or praline because light roasting develops the skin flavor before rubbing it off.

Blanched hazelnuts (skin removed). Kernels with both shell and skin already removed. Bright off-white appearance. Ready-to-use for recipes where the brown skin would affect color or texture. Typically more expensive per ounce due to extra processing.

For home baking, dessert making, and artisanal hazelnut butter production, kernels-with-skin is the right format. For immediate snacking or recipes calling for blanched hazelnuts, look for the blanched variant separately.

How to Remove the Skin (If a Recipe Calls for Blanched)

If a recipe calls for blanched hazelnuts but you bought this kernels-with-skin product, you can blanch them at home in three steps:

  1. Roast the hazelnuts at 350°F for 10-15 minutes until fragrant and the skins begin to split.

  2. Wrap the warm nuts in a clean kitchen towel while still hot.

  3. Rub vigorously between your hands through the towel for 30-60 seconds. The skins loosen and flake away from the kernels.

Not every skin flake will come off (some remain stuck to the kernel), but 80-90% removal is typical and sufficient for most recipes.

Nutrition Per 1 oz Serving (About 21 Kernels)

  • 178 calories

  • 4g protein

  • 17g fat (mostly monounsaturated)

  • 2.5g fiber

  • 2g net carbs

  • 21% DV vitamin E

  • 16% DV magnesium

  • 24% DV copper

  • 46% DV manganese

  • Meaningful folate, thiamin, and polyphenols

Standout nutrients are vitamin E (one of the highest doses per ounce across the nut family) and manganese. Hazelnuts are keto and low-carb friendly at 2g net carbs per serving.

The brown skin actually contains the highest concentration of polyphenol antioxidants in the hazelnut. Roasting and rubbing off the skin removes some of that antioxidant content, which is a small tradeoff worth knowing if you're using hazelnuts specifically for nutritional benefit.

General nutrition info. For specific dietary guidance, consult a registered dietitian.

How Bakers and Cooks Use These

Hazelnut butter (homemade). Roast at 325°F for 12-15 minutes, rub off most of the skin, blend in a food processor for 10-12 minutes. Richer than almond butter, more complex than cashew butter. The base for homemade Nutella.

Praline and gianduja. The core application for shelled hazelnuts in European confectionery. Ground hazelnuts combined with sugar and chocolate create gianduja paste, the basis for Nutella and most premium chocolate-hazelnut spreads.

Nutella-style spreads. Homemade chocolate hazelnut spreads start with roasted hazelnuts, skin removed, blended with cocoa and sugar. Nothing from a supermarket jar compares.

Hazelnut cake and torte. Italian and Austrian baking traditions both use ground hazelnuts as flour substitutes. The flavor concentration beats almond flour for rich chocolate desserts.

Pesto alternative. Hazelnuts in pesto instead of pine nuts produces a richer, more substantial sauce. Works especially well with wild mushroom pasta or bitter greens.

Granola and baking mix-ins. Chopped roasted hazelnuts fold into granola, biscotti, and artisan cookie recipes.

Dukkah (Egyptian spice blend). Ground hazelnuts with sesame seeds, coriander, cumin, and salt. Traditional Egyptian bread dip served with olive oil.

Storage

Keep sealed. Hazelnuts have high oil content and benefit from refrigeration after opening. Pantry: 3-4 months. Refrigerator: up to 12 months. Freezer: up to 18 months without quality loss.

 

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