Raw Hazelnuts (Filberts) — In Shell - 1 lb (16 oz)

Three distinct hazelnut products exist. In-shell hazelnuts have the hard woody outer shell intact and require a nutcracker to access the kernel. This product is not that.

Raw hazelnuts with skin (this product) have the hard outer shell removed, leaving whole kernels with the thin brown papery inner skin still attached. This is the format used by most bakers and confectioners, the format sold at specialty grocery stores, and the format with the highest proanthocyanidin and polyphenol content because the skin holds most of the antioxidant compounds.

Blanched hazelnuts have had both the outer shell and inner brown skin removed, leaving smooth pale ivory kernels. Blanching produces a milder flavor ideal for hazelnut paste, praline, hazelnut flour, and applications where the skin's slight astringency would compete with the recipe. You can blanch these raw skin-on hazelnuts yourself: boil water, add the nuts for 3 minutes, drain, and rub the skins off with a kitchen towel while still warm.

Spread hazelnuts in a single layer on a rimmed baking sheet. Roast at 350 degrees Fahrenheit for 12 to 15 minutes, shaking the pan once at the halfway point. The hazelnuts are done when the skins are visibly blistering and cracking and the kitchen smells intensely of roasted hazelnut.

Remove from the oven and immediately wrap the nuts in a clean kitchen towel. Let them steam inside the towel for 5 minutes. Then rub the towel vigorously over the nuts to remove the loosened skins. Not every skin fragment will come off cleanly, which is completely normal. The fresh roasted hazelnut underneath has a deep, rich, earthy aroma and flavor that is substantially more complex than any commercially roasted hazelnut product.

Do not attempt to remove the skins before roasting. The raw skin adheres tightly to the kernel and will not come off. Heat is what loosens it.

Yes. Several hazelnut nutritional figures are genuinely exceptional among tree nuts. They have the highest proanthocyanidin content of any tree nut at 501 milligrams per 100 grams. They have the highest folate content of any common nut. They deliver approximately 74 percent of daily manganese per ounce and 50 percent of daily copper. Among 11 nut types analyzed in a PMC narrative review, hazelnuts contain the highest concentration of vitamin E and folate.

The clinical research is also strong: a meta-analysis of nine randomized controlled trials found significant LDL cholesterol reduction from regular hazelnut consumption without affecting HDL or causing weight gain. A 2019 clinical trial found hazelnut consumption upregulated antioxidant genes including SOD1 and CAT. The glycemic index of approximately 15 to 20 makes them suitable for keto, low-carb, and diabetic dietary contexts.

Yes. At 2.0 grams of net carbohydrates per ounce (4.7 grams total carbs minus 2.7 grams fiber), hazelnuts are one of the most keto-compatible tree nuts available. For strict ketogenic diets targeting 20 to 25 grams of net carbs daily, one to two ounces of hazelnuts fits comfortably within the daily budget. The glycemic index of approximately 15 to 20 means they produce essentially no measurable blood glucose response at standard serving sizes.

Compared to other tree nuts: cashews have 7.7g net carbs per ounce (not keto-ideal), pistachios have 4.7g, almonds have 2.6g, and hazelnuts have 2.0g. For keto dieters who want a tree nut with high nutritional density, hazelnuts are an excellent choice alongside macadamias, pecans, and Brazil nuts.

One ounce per day (approximately 21 whole kernels, approximately 178 calories) is the standard serving used in the clinical research showing LDL cholesterol reduction and antioxidant gene upregulation. The NutCravings hazelnut article confirms that clinical research used 29 to 69 grams per day (1 to 2.5 ounces) and that cholesterol-lowering effects appeared within this range over 28 to 84 days.

There is no specific upper safety limit for hazelnuts the way there is for selenium-dense Brazil nuts. The practical ceiling is caloric density. At 178 calories per ounce, two ounces is 356 calories. Pre-portioning one ounce into a bowl before eating is more effective than eating from the bag directly, particularly for raw hazelnuts which are easy to eat quickly without the pace-slowing ritual of cracking shells.

Yes, and the evidence is among the strongest in the tree nut category. A meta-analysis of nine randomized controlled trials found significant LDL cholesterol reduction from regular hazelnut consumption without affecting HDL cholesterol or body weight. A 2019 clinical trial found hazelnut consumption upregulated antioxidant genes including SOD1 (superoxide dismutase 1) and CAT (catalase), increasing the body's own antioxidant defense production.

The fat profile supports this clinically: approximately 75 percent of hazelnut fat is monounsaturated oleic acid, the same fat that drives olive oil's cardiovascular reputation. Saturated fat is minimal at 1.3 grams per ounce. Naturalremedyideas.com (March 2026) identifies the combination of healthy fats, fiber, antioxidants, and minerals including magnesium and potassium as what makes hazelnuts exceptionally beneficial for cardiovascular health.

Yes, eating the skin is the nutritionally correct choice. Dr. Axe (September 2023) specifically states that to get the most antioxidants from hazelnuts, it is best to consume them with the skins present. The brown papery skin is where most of the proanthocyanidins (501 mg per 100 grams, the highest of any tree nut) and phenolic acids including gallic acid and caffeic acid are concentrated.

The skin has a slightly astringent quality from its high tannin and polyphenol content, which some people find pleasant (similar to the slight astringency of dark chocolate or red wine) and some find less appealing when eating raw. Roasting mellows the astringency significantly. If you prefer a milder flavor, roast the hazelnuts first (350 degrees for 12 to 15 minutes) and rub off as much skin as comes loose. If you prefer maximum antioxidant content, eat them raw with the full skin intact.

No. Hazelnuts are classified as a tree nut by the FDA and are a common tree nut allergen. They will trigger allergic reactions in people with hazelnut or general tree nut allergies. Hazelnut allergy can range from oral allergy syndrome (mild tingling or itching in the mouth, common in people who are also allergic to birch pollen) to severe systemic anaphylaxis.

Birch pollen cross-reactivity with hazelnuts is particularly well-documented. People with seasonal birch pollen allergies often experience oral allergy syndrome symptoms when eating raw hazelnuts -- itching and tingling in the mouth and throat that typically disappear when the hazelnuts are cooked or roasted, because heat denatures the proteins responsible for this specific cross-reactivity. If you have birch pollen allergy and want to try hazelnuts, roasting them first often eliminates the oral allergy response.

Our facility processes multiple tree nut varieties. People with severe hazelnut or tree nut allergies should factor in the cross-contact risk from shared equipment before purchasing.

Raw skin-on hazelnuts are one of the most versatile nuts in a serious kitchen. Here are the applications that work best:

• Roasted for direct snacking: 350 degrees for 12 to 15 minutes. The most common use, producing deeply aromatic, richly flavored toasted hazelnuts.
• Hazelnut butter: roast, remove skins, process in a food processor for 10 to 15 minutes until smooth. More complex and aromatic than any commercial alternative.
• Hazelnut praline: roast, remove skins, caramelize with sugar in a dry pan, pour onto parchment, cool, blend into powder. Classic French dessert garnish and filling.
• Chocolate baked goods: hazelnut and dark chocolate is a foundational flavor pairing. Chop roasted hazelnuts and fold into brownies, cookies, tarts, and chocolate cake.
• Salad topping: roughly chopped raw or roasted hazelnuts over roasted beet salad, arugula with goat cheese, or warm grain bowls. The earthiness of hazelnut pairs naturally with roasted vegetables and soft cheeses.
• Hazelnut flour: blanch, roast, and grind in a food processor for 30 to 60 seconds. Use in place of almond flour for a more complex, aromatic alternative in gluten-free and keto baking.
• Trail mix: raw hazelnuts with dried cranberries, dark chocolate chips, and pumpkin seeds.

Yes. Hazelnuts are specifically beneficial during pregnancy through three nutrients. Folate (8 percent DV per ounce, the highest folate of any common nut) supports fetal brain and spinal cord development and significantly reduces the risk of neural tube defects when adequate folate status is maintained in the first trimester. Myhealthopedia (August 2025) confirms that folate in hazelnuts supports fetal brain and spinal cord development during pregnancy.

Magnesium (11 percent DV per ounce) supports muscle function, blood pressure management, and reduces the risk of pregnancy-related leg cramps. Copper (50 percent DV per ounce) supports fetal connective tissue development and iron mobilization. All three nutrients are in higher demand during pregnancy, and hazelnuts as a daily snack contribute to meeting those increased requirements through whole-food sources.

Raw hazelnuts are safe to eat during pregnancy. As with all foods during pregnancy, moderation and food safety practices apply: store properly, check for rancidity, and discuss significant dietary changes with your obstetrician or midwife.

Raw hazelnuts have a high polyunsaturated and monounsaturated fat content that oxidizes when exposed to heat, light, and air. Always reseal the bag firmly after opening and store away from heat sources and direct light.

• Room temperature (sealed bag, cool dark location): 3 to 4 months of peak flavor
• Refrigerator (sealed bag or airtight container): 6 to 12 months
• Freezer (airtight container): up to 18 months with no quality loss

For the 2 lb, 3 lb, and 5 lb bulk sizes, portion into smaller airtight containers immediately on arrival. Keep one portion at room temperature for daily use and refrigerate or freeze the rest. Rancid raw hazelnuts taste bitter, sharp, and paint-like, clearly distinct from the mild, slightly sweet, earthy flavor of fresh raw hazelnuts. If roasting reveals a foul odor rather than the expected rich roasted hazelnut aroma, the fat has oxidized and the nuts should be discarded.

Free shipping applies to all orders over $25 shipped to all 50 US states. No membership required, no hidden handling fees, and no threshold that changes at checkout. 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.

Raw hazelnuts with skin are available in 1 lb, 2 lb, 3 lb, and 5 lb sizes. The 1 lb size is ideal for first-time buyers and households using hazelnuts primarily for occasional baking. The 2 lb and 3 lb sizes are the best value for regular snackers and bakers who roast, grind, and use hazelnuts frequently. The 5 lb size delivers the lowest per-ounce cost for professional kitchens, pastry applications, and households that go through hazelnuts in volume. Every order is backed by our 100% Crackproof Guarantee full refund if you are not satisfied, no questions asked.