Raw Hazelnuts

Raw hazelnuts are natural kernels: shelled, but never heat-treated. Because they are unroasted they keep the milky sweetness of the nut itself. They are the right starting point if you want to control the roast in your own kitchen, make hazelnut milk or nut butter, or bake a recipe that will go through the oven anyway.

How to Choose

• 250 g — for trying them, or for a single recipe.
• 500 g — the economical size for nut butter, hazelnut milk and granola batches.
• For ready-roasted kernels, see the Double Roasted Hazelnut Kernels category.
• Raw kernels are more sensitive to moisture than roasted ones; the fridge is the safest place.

Frequently Asked Questions

How do I roast raw hazelnuts at home?
Spread them in a single layer and roast at 160-170 °C for 12-15 minutes in a preheated oven, stirring once. Take them out as the skins darken and start to crack, then rub them in a clean cloth while warm to remove most of the skins.

Raw or roasted — which is better?
It depends on the job. For snacking straight from the bowl, roasted tastes better. When the nut is an ingredient — especially in something that will be baked — raw gives the truer result.