250gr Natural Hazelnut Kernels
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Description
Natural hazelnut kernels are raw Giresun hazelnuts, shelled and left entirely unheated. Because they are never roasted, they keep the milky sweetness of the nut itself — the right starting point if you want to control the roast in your own kitchen, make hazelnut milk or nut butter, or eat raw. The 250 g pack is enough to try them and to carry a single recipe comfortably.
Key Features
- Raw, unroasted, unprocessed hazelnut kernels.
- 100% Giresun hazelnuts; no salt, sugar, oil or additives.
- You decide how far to take the roast.
- Ideal for hazelnut milk, homemade nut butter and granola.
- The right choice for recipes that will be baked anyway.
- A 250 g size for trying them or for one recipe.
Product Details
| Net Weight | 250 g |
|---|---|
| Ingredients | 100% raw hazelnut kernels (Giresun) |
| Process | Unroasted (natural) |
| Added Salt / Sugar / Oil | None |
| Best For | Home roasting, hazelnut milk, nut butter, granola, baking |
| Origin | Giresun, Türkiye |
| Allergen Advice | Contains hazelnuts. |
| Brand / Producer | Halis Fındık — Özkaya Gıda Tur. Elek. San. Tic. Ltd. Şti., Giresun |
How to Enjoy
Roast them at home to your own preference, soak them overnight for hazelnut milk, or run them long enough through a blender to get nut butter with nothing added. In granola they go in raw and toast along with the mix; in cakes and cookies raw kernels give the truer result, since the oven does the roasting anyway. They also work raw in salads and smoothie bowls.
Storage
Raw kernels are more sensitive to moisture than roasted ones. Keep them in a tightly closed jar somewhere cool, dry and dark. For anything beyond a month the fridge is safer, and the freezer is best for long storage. Frozen kernels can go straight into the oven or into a recipe without thawing.
Frequently Asked Questions
How do I roast raw hazelnuts at home?
Spread them in a single layer on a tray and roast at 160-170 °C for 12-15 minutes in a preheated oven, stirring once halfway. Take them out when the skins darken and begin to crack. Rub them in a clean cloth while still warm and most of the skins come away. They carry on cooking after they leave the oven, so pulling them early beats pulling them late.
What is the difference between raw and roasted hazelnuts?
Raw kernels have never seen heat: milkier, softer in flavour and less crisp. Roasting concentrates the aroma and brings the crunch. Raw is the better choice when the nut is an ingredient; roasted is better for snacking straight from the bowl.
How do I make hazelnut milk?
Soak one part hazelnuts overnight, drain, blend with four parts fresh water and strain through a fine cloth. A pinch of salt, a date or a little vanilla are optional. It keeps a few days in the fridge; separation is normal, so shake before pouring.