500gr Natural Hazelnut Kernels
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Description
The 500 g pack is for people who treat raw hazelnuts as a kitchen staple. Unroasted Giresun kernels, ready for you to roast yourself, turn into hazelnut milk and homemade nut butter, or batch into granola by the kilo — at a better price per gram than working through small packs.
Key Features
- Half a kilo of raw kernels — better value per gram.
- Unroasted, additive-free, 100% Giresun hazelnuts.
- Enough for a full jar of homemade hazelnut butter.
- The roast level and the salt are entirely up to you.
- Suited to making granola and muesli in batches.
- The right choice for recipes that go through the oven.
Product Details
| Net Weight | 500 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
Half a kilo of raw kernels makes roughly a half-kilo jar of homemade hazelnut butter: roast at 160-170 °C, rub off the skins in a cloth, then run them in a strong blender for eight to ten minutes. The same pack will give you several litres of hazelnut milk or a season of granola — and you can roast part of it while keeping the rest raw.
Storage
Once the large pack is open, split it: keep what you are using in a closed jar in the kitchen and store the rest in the fridge or freezer. Raw kernels are more affected by moisture and heat than roasted ones, but stored properly they stay fresh for months. If you notice a bitter taste or a sharp smell, do not use them.
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.