Raw Hazelnuts
These are hazelnuts in their most natural state: kernels taken out of the shell and never exposed to heat. Skipping the roast leaves the nut's own milky sweetness intact. Raw kernels make sense when you would rather decide on the roast yourself, when you are making hazelnut milk or a homemade nut butter, or when the recipe is going into the oven regardless.
Which size to order
- 250 g: enough to try them or to cover one recipe.
- 500 g: the better-value choice if you make nut butter, hazelnut milk or granola in batches.
- Moisture affects raw kernels more than roasted ones, so the fridge is the safest place to keep them.
- Would you rather they arrived already roasted? See Double Roasted Hazelnut Kernels.
From raw to roasted: your questions
When does raw beat roasted?
When the hazelnut is an ingredient rather than the snack. Eaten straight from the bowl, roasted kernels are tastier; in a recipe, and particularly one that will be baked, raw kernels give the more faithful result.
Can I roast them myself, and how?
Yes. Heat the oven to 160-170 °C first, spread the kernels out in one layer and roast them for 12-15 minutes, stirring once halfway through. When the skins turn darker and begin to split, take the tray out. While the nuts are still warm, wrap them in a clean cloth and rub; most of the skins will come away.