Raw Hazelnuts (Filberts), With Skin — Unsalted - 0.25 lb (4 oz)

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Size 0.25 lb (4 oz)$7.97($1.99 / ounce) 0.5 lb (8 oz)$12.97($1.62 / ounce) 1 lb (16 oz)$21.97($1.37 / ounce) 2 lb (32 oz)$31.97($1.00 / ounce) 3 lb (48 oz)$44.97($0.94 / ounce) 5 lb (80 oz)$66.97($0.84 / ounce)

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Raw Hazelnuts (Filberts), With Skin bring you whole shelled hazelnut kernels in their natural state, with the brown skin intact and nothing added. Hazelnuts and filberts are the same nut sold under two names: "filbert" is the older American term still used in certain farming and baking traditions, while "hazelnut" is the more common modern name. Either way, you are getting the same small, round nut with a sweet, earthy flavor that works across an unusually wide range of culinary uses, from homemade chocolate-hazelnut spreads to toasted salad toppings, hazelnut flour for grain-free baking, and traditional Italian confections. Browse the full Nuts collection to explore other raw and roasted options.

What You're Buying

Form: Shelled raw hazelnut kernels with the natural brown skin on
Processing: Raw only, skin intact
Packaging: Resealable food-safe stand-up bag
Sizes available: 0.25 lb (4 oz), 0.5 lb (8 oz), 1 lb (16 oz), 2 lb (32 oz), 3 lb (48 oz), 5 lb (80 oz)
Allergen note: Contains tree nuts. Manufactured in a facility that also processes tree nuts, wheat, peanuts, and soy.

The skin on these hazelnuts is edible but carries a mild bitterness from natural tannins. For most uses, including trail mix, toasting, hazelnut flour, pesto, and most baking applications, no skin removal is needed. For recipes that call for smooth, clean hazelnut flavor such as chocolate-hazelnut spread or fine confections, the skin can be removed at home by toasting the kernels and rolling them in a clean kitchen towel while still warm.

Good Source of 8 Key Nutrients

Raw hazelnuts carry a strong nutritional profile across a wide range of essential nutrients. Per one-ounce serving, they are a good source of:

Protein
Dietary Fiber
Vitamin B
Antioxidants
Iron
Calcium
Zinc
Magnesium

How to Use Raw Hazelnuts

Chocolate-Hazelnut Spread

Homemade chocolate-hazelnut spread starts with these raw kernels. Toast, remove the skins, then process in a food processor until the nuts release their oils and form a smooth butter. Add melted dark chocolate, a small amount of cocoa powder, powdered sugar, and vanilla extract to complete the spread. The home version allows you to control the chocolate-to-nut ratio and skips the palm oil and emulsifiers found in commercial versions.

Hazelnut Flour for Grain-Free Baking

Pulse raw hazelnuts in a food processor until they reach a coarse meal or fine flour texture. Hazelnut flour substitutes for almond flour at a 1-to-1 ratio in most keto, paleo, and gluten-free recipes. The skin-on flour has a richer, more distinct flavor than blanched hazelnut flour, making it especially useful in chocolate cakes, brownies, and tortes where a deeper flavor and darker color are assets.

Italian Baking

Hazelnuts are central to several traditional Italian dessert recipes: torta caprese (a flourless chocolate-hazelnut cake), gianduja (Italian chocolate-hazelnut confection), and brutti ma buoni cookies. These recipes rely on hazelnut flavor in a way that does not translate well with substitutions.

Toasted 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, and scatter over salads with goat cheese, roasted beets, or grilled stone fruit. Toasting transforms the flavor from mild and earthy to richer and more aromatic.

Pesto, Romesco, and Sauces

Toasted hazelnuts replace pine nuts in pesto at a lower cost with a slightly sweeter flavor, working well with arugula or basil pestos served alongside poultry. For romesco, a Catalan red pepper sauce, toasted hazelnuts (or a hazelnut-almond mix) combine with roasted red peppers, garlic, and olive oil for a sauce that pairs with grilled vegetables, fish, and sandwiches.

Praline, Brittle, and Confections

Caramelized sugar combined with toasted hazelnuts produces praline or brittle used as a topping for ice cream, mixed into chocolate ganache, or dusted over cakes. Hazelnuts are one of the traditional nuts for this application, producing a clean snap texture and distinct caramel-nut flavor.

Trail Mix and Snacking

Raw hazelnuts add an earthy, slightly sweet note to trail mix that other nuts do not replicate. Combine with Raw Brazil Nuts — In Shell, dried cranberries, and dark chocolate for a flavor profile distinct from standard nut mixes. For a ready-made gifting option, the Mixed Nuts Gift Basket (1 LB) + Green Ribbon (7 Assortments) combines premium nut varieties in a presentation-ready gift format.

Choosing the Right Size

The 0.25 lb and 0.5 lb bags work well for first-time buyers or for a single recipe batch. The 1 lb size suits regular snacking or home baking at a moderate pace. The 2 lb size is appropriate for households that bake frequently or use hazelnuts across multiple applications. The 3 lb and 5 lb bulk sizes offer the best value per ounce and are a good choice for high-volume baking, hazelnut flour production, or anyone making large batches of homemade chocolate-hazelnut spread. For bulk sizes, move a portion to the freezer on arrival to extend shelf life.

Storage

Seal the bag after each use and store in a cool, dry location away from direct light. Pantry shelf life is 6 to 9 months. Refrigeration extends shelf life to up to 12 months. Freezing extends shelf life to up to 2 years without changing texture or flavor, making it the best option for bulk sizes. Raw hazelnuts are generally more shelf-stable than walnuts or pecans because the natural skin acts as a barrier against oxidation. Once a batch tastes distinctly bitter or off, trust the taste rather than the calendar date.

Raw Hazelnuts Guarantee

Every bag of Raw Hazelnuts (Filberts), With Skin is backed by our 100% Satisfaction Guarantee. If your order arrives damaged or does not meet your expectations, contact us and we will make it right.

Customer Reviews

Frequently Asked Questions

What is the difference between hazelnuts and filberts?

No difference. They are the same nut under two names. "Filbert" is the older American term used in Oregon farming communities and in recipe books from the mid-twentieth century. "Hazelnut" is the modern mainstream term that became dominant as European chocolate-hazelnut spreads pushed continental naming into American kitchens. Both names refer to the same species (Corylus avellana and closely related Corylus species). If a recipe published in 1960 calls for filberts and a modern recipe calls for hazelnuts, they are asking for exactly the same ingredient. Our hazelnuts are Oregon-grown, which is itself the Oregon filbert tradition under the newer name.

Should I remove the skin before using these?

Depends on the application. For most uses, no. The skin is edible but slightly bitter from concentrated tannins. In trail mix, toasted salad toppings, hazelnut flour, pesto, romesco, praline, brittle, and most baking applications, the skin does not need to be removed and the bitterness is negligible or actually adds character. For homemade chocolate-hazelnut spread, gianduja, and fine confections where a smooth, clean, sweet flavor is essential, the skin should be removed first. To remove: roast at 350°F for 12 to 15 minutes, transfer immediately to a clean kitchen towel, fold the towel over the nuts, and roll firmly with your hands for 30 to 60 seconds. Most of the skin separates and stays in the towel. Buy skin-on raw hazelnuts to keep both options available: skin on for most uses, removed as needed for specific recipes.

How do I make homemade chocolate-hazelnut spread?

Remove the skin first for the best result. Roast at 350°F for 12 to 15 minutes, remove skins in a kitchen towel, then process in a food processor for 10 to 15 minutes, stopping occasionally to scrape down the sides. The hazelnuts go through stages: coarse crumbs, then fine meal, then a thick paste, then a smooth butter as the oils fully release. Once butter-smooth, add melted dark chocolate (2 cups hazelnuts to approximately 4 oz dark chocolate), 2 to 3 tablespoons cocoa powder, 3 to 4 tablespoons powdered sugar, a pinch of salt, half a teaspoon of vanilla extract, and 2 to 3 tablespoons of neutral oil if needed for spreadability. Process until fully smooth. Transfer to a clean jar and store at room temperature for up to 2 weeks or refrigerated for up to a month. The home version is meaningfully better than commercial alternatives because you control the chocolate-to-nut ratio and there is no palm oil, emulsifier, or artificial flavoring.

Can I make hazelnut flour from these for keto or gluten-free baking?

Yes, and skin-on raw hazelnuts work well for hazelnut flour. Process in a food processor in short pulses until the desired texture is reached, from coarse meal to fine flour, stopping before the meal turns into hazelnut butter. Skin-on hazelnut flour has a slightly darker color and richer flavor than blanched hazelnut flour, which works particularly well in chocolate cakes, brownies, and tortes where the deeper color and more complex flavor are assets rather than liabilities. For lighter-colored baked goods where color matters, use blanched hazelnuts (skin removed before processing). Hazelnut flour substitutes for almond flour at a 1-to-1 ratio in most keto and paleo baking recipes, with a richer, more distinctly nutty flavor profile than almond flour that pairs specifically well with chocolate, coffee, and spice-forward recipes.

Are these suitable for a low-carb or ketogenic diet?

Yes. Raw hazelnuts provide only 2 grams of net carbohydrates per ounce (4.7g total carbs minus 2.7g fiber), zero added sugar, and zero sodium. The fat profile is 76% monounsaturated oleic acid with no trans fat. At 178 calories per ounce with 17g fat, 4.2g protein, and 2g net carbs, hazelnuts fit the macro ratios of a ketogenic dietary pattern well. They are comparable to macadamia nuts in net carb content and are more keto-compatible than cashews (8g net carbs per oz) or pistachios (5g net carbs per oz). For keto baking, hazelnut flour at 2g net carbs per oz is a lower-carb alternative to almond flour, though the two have similar net carb profiles at comparable serving sizes.

How do I toast raw hazelnuts properly?

Spread raw hazelnuts in a single layer on a rimmed baking sheet. Roast at 350°F (175°C) for 8 to 15 minutes depending on the application. For toasting whole nuts to add to salads, grain bowls, or trail mix where you want texture and flavor but plan to keep them whole: 8 to 12 minutes, until the skins darken slightly and the kitchen smells distinctly nutty. Check at 8 minutes and every 2 minutes after: hazelnuts go from perfectly toasted to burned faster than most nuts because of their high oil content. For toasting before skin removal or before making hazelnut butter: 12 to 15 minutes, until skins are visibly cracking and lifting. Cool hazelnuts on the pan for 5 minutes before handling. The flavor difference between raw and toasted hazelnuts is substantial: raw is mild, slightly sweet, and earthy; toasted is richer, more aromatic, with developed nutty complexity. Most culinary applications benefit from at least light toasting even when the recipe does not specify it.

Why are these Oregon-grown specifically?

Oregon's Willamette Valley produces approximately 99% of the United States hazelnut crop and has done so for over a century because the climate and soil conditions there closely mirror the original Mediterranean hazelnut growing regions. Oregon hazelnuts are typically larger than Turkish hazelnuts, which dominate the global supply (approximately 70% of global production) but are smaller and used primarily for industrial chocolate manufacturing where individual kernel size matters less. For home baking and cooking, larger Oregon hazelnuts are easier to handle, deliver more pronounced flavor when toasted whole, and produce more oil per kernel when processed into hazelnut butter. When you see hazelnuts sold at US grocery stores without origin labeling, they are almost certainly Oregon hazelnuts regardless of what the package implies.

Are raw hazelnuts safe for people with tree nut allergies?

No. Hazelnuts are tree nuts and hazelnuts allergy is one of the most prevalent tree nut allergies, often appearing alongside allergies to other tree nuts. Additionally, hazelnuts are one of the tree nuts most commonly associated with oral allergy syndrome (OAS) in people with birch pollen sensitization: the hazelnut protein Cor a 1 cross-reacts with birch pollen proteins, producing mouth tingling and mild throat symptoms in birch-pollen-allergic individuals who may not have a primary hazelnut allergy. If you have confirmed birch pollen allergy and notice mouth tingling when eating raw hazelnuts, this is likely OAS rather than anaphylactic allergy, and cooked or roasted hazelnuts (which denature the cross-reactive protein) are often tolerated by OAS sufferers who react to raw hazelnuts. Confirm with an allergist before making this determination independently. Our facility processes multiple tree nuts and peanuts on shared equipment, creating cross-contamination risk for all tree nut and peanut allergy sufferers regardless of the primary allergen.