500gr Salted Cracking Hazelnuts

Here, salt meets the hazelnut while it is still in its shell. Giresun hazelnuts are roasted with the shell on, seasoned with salt during that same roast and finally cracked open, ready for your fingers. Shelling each nut by hand is the old habit that makes a bowlful last, and this pack is made for exactly that kind of unhurried snacking.

The Specs

What You Get

• Salted as it roasts: the salt goes on while the hazelnuts roast in their shells.
• Hazelnut first, salt second: the salt stays on the shell and around the crack, so the kernel keeps its own flavour; balanced, not heavy.
• A short ingredient list: Giresun hazelnuts and salt, nothing more.
• Protected by the shell: aroma and freshness stay inside until you open each nut.
• About the weight: weighed in shell; with a kernel yield of roughly half, 500 g gives around 250 g of kernels.
• Rather skip the salt? Our 500g Cracking Hazelnuts are the same nut, roast and pack without it.

Serving Suggestions

They come into their own with a pot of tea, beside a barbecue or on a crowded table. As with any salted nut, keep water to hand, and set a small bowl alongside for the shells: the table stays tidy, and the pile shows honestly how many you have had.

Common Questions

Why does a tight seal matter more for the salted version?
Salt draws moisture in from the air. For that reason, keeping this pack closed is a little more important than it is with the plain cracking hazelnuts.

Is there anything in them besides hazelnuts and salt?
No. The salt applied during roasting is the only addition to the Giresun hazelnuts.

Do I need a nutcracker?
Not at all. The shells are already cracked, so a gentle squeeze between your fingers is enough to open them.

Keeping the Crunch

Keep them in a closed container somewhere cool and dry. If the shells lose their snap over time, warm the nuts in an oven at 150 °C for a few minutes and let them cool completely before eating; most of the texture comes back.