Roasting raw hazelnuts improves their flavor. Like most nuts, they are delicious when lightly roasted. Besides, it is also just fun to do yourself.
The benefit of self-roasting is that you keep control over how much salt is added. It means that roasted hazelnuts are usually healthier than those from the store. An extra benefit is the delicious smell of roasted nuts that are distributed throughout the house, and of course the extra comfort it gives to snack or distributes the self-made healthy meal.
Preheat the oven to about 175 degrees
- Spread the hazelnuts in one layer over the baking sheet with parchment paper, without them lying on top of each other.
- It is suggested to stir the hazelnuts after four minutes with a wooden spoon so that they are evenly roasted.
- After another 4 minutes (in total they need about 8 to 10 minutes) the lovely smell of roasted hazelnuts begins to spread in the kitchen and the skin looks brown. Taste a hazelnut if they are ready. When they are ready, take out the baking sheet straight from the oven to prevent them from burning.
- Collect the hazelnuts in a tea towel and rub them together in that cloth, making the bitter brown skin to come loose.
- Put the hazelnuts without the sheets into a tin or container and sprinkle a small amount of salt over the nuts if desired, stir in the salt well.
- Let the hazelnuts to cool for at least one hour before being served.
Cooling after Roasting Raw Hazelnuts
- Cooling is required because the oil from the hazelnuts comes to the surface because of the heat. During cooling, it is absorbed again, so that the hazelnuts remain succulent and crunchy.
- It is better to get them out of the oven too early than too late because toasted nuts are less tasty and less healthy: the healthful unsaturated fats are later turned into unhealthy saturated fats.
- After removing from the oven, they are roasted a little more. So get these out of the oven in time, before these get too dark.
- Burnt hazelnuts taste very bitter, and they are hence no longer delicious to eat.
- Roasting in a frying pan is also possible, do not use oil and bake in a single layer over medium heat till golden brownish and the smell of roasted nuts starts to spread. Do not forget to stir frequently.
Raw Hazelnut Brands
As raw hazelnuts are healthy for you, there are some brands which have been used by many people, and they liked it. Here are some brands you may want to take a look at these hazelnut brands:
1. Anna and Sarah Raw Oregon Hazelnuts
These are crispy and delicious hazelnuts which come in a resealable bag which keep the hazelnuts fresh. The hazelnuts have a good source of vitamin E, folate and fiber. When not in use, you should keep it in a cool and dry place. Though it is a resealable bag but you should keep these in an airtight storage container so that these remain fresh for a very long time.
2. Sincerely Nuts – Blanched Hazelnuts
These hazelnuts are raw blanched and are filled with amazing fatty acids and it is really great for your heart health. According to some studies, hazelnuts play an important role in decreasing bad cholesterol LDL and promoting good cholesterol HDL. Keeping your heart and arteries in good health.
Those unpeeled hazelnuts already save hours for you and these are already good to enjoy. These promote good metabolism by burning more fat in your body and these are great for different recipes.
3. Filberts/Hazelnuts by Farm Fresh Nuts
These Farm Fresh raw hazelnuts do not only taste great in butter or oils but these can also be eaten as whole, ground or flaked. Containing 91% monounsaturated fat and it has less than four percent saturated fat and contains great amount of healthy protein along with fiber, phosphorus, iron and some healthy vitamins including vitamin B1, B2, vitamin C and E.
More than 30 studies on tree nut describe it lowers bad cholesterol because of its high level of monounsaturated fat. So, it is better to replace your unhealthy snacks with such healthy ones.
4. Organic Hazelnuts Filberts by Food to Live
These are delicious yet healthy, raw whole nuts and these are unsalted hazelnuts. These are free from any preservatives or additives.
Additionally, these are Non-GMO and natural hazelnuts. Containing healthy vitamins, phosphorus and iron provide you with health benefits and great taste.
5. Roasted, Unsalted, Blanched Turkish Hazelnuts
These are raw hazelnuts and do not contain sugar or salt. These hazelnuts are Non-GMO and USDA Certified Organic.
These are not only eaten roasted or raw but can be added to different dishes such as cereals, various raw desserts, trail mix, with smoothies or in baking.
Here are some recipes in which hazelnuts are used. So, you can learn how to make some delicious foods using these:
Stuffed pears with chocolate sauce
- 15 g of butter
- Six ripe pears
- Four cloves
- 90 ml whipping cream
- 1½ tbsp lemon juice
- 115 g of fine granulated sugar
- 600 ml of semi-sweet white wine
- 300 ml of freshly squeezed orange juice
- 75 g of husked hazelnuts, toasted, and in bits
- Use a rasp grater to peel two unsprayed lemons
- 55 g of dark chocolate with 70% solid cocoa solids
Method to Prepare
Put the lemon juice and the zest, the orange juice, the wine, the cloves and the granulated sugar in a large pan. Heat everything on low heat until the sugar is dissolved. Peel the pears, but leave the stalks. Cut a slice of the underside of the pears so that they can stand. Cut away with a sharp knife from underneath the core. Put the pears upright in the syrup in the pan.
Let the pears simmer for 20 minutes until they are done. Remove the pears from syrup and let them cool. Remove the cloves. Allow the syrup to reduce to about 200 ml in 45 minutes. The syrup will become much darker and thicker. Allow the syrup to cool. Place the cooled pears on their sides. Cut the pears on one side with a sharp knife, but let them stick to the handle (the intention is to make a hole in the middle). Beat the whipping cream stiffly and mix in the hazelnuts. Spear some of this mixture in the cavity of each pear. Push the pears gently and place them upright on a dish. Melt chocolate and butter together into a small pan for the chocolate sauce.
Do not let it boil. Spoon little of the syrup over each pear and serve the rest separately. Pour a little chocolate sauce over each pear and serve.
- 150 ml whipped cream
- 25 g soft butter
- 75 g ground hazelnuts
- cocoa, for dusting
- 50 g muscovado sugar or brown caster sugar – 1½ tbsp Frangelico (or other good hazelnut liqueur)
- 150 g pure chocolate (cocoa content 70%), very finely minced meat
Method to Prepare
- Heat the whipped cream and sugar over low heat until the mixture comes to a boil.
- Let it simmer for 1 minute and then remove the pan from the heat.
- Allow the cream to cool for a few minutes.
- Stir in the liqueur and keep separate.
- Put chocolate and butter in a bowl, pour the cream mixture over it and wait a few minutes.
- Then stir in a smooth and shiny mass.
- Add a pinch of salt and let the mixture cool down.
- Cover it and store it in a refrigerator until it solidifies – that takes about 2 hours.
- Put the ground hazelnuts in a shallow bowl. Put teaspoons of the thickened chocolate mixture and roll balls of it.
- Roll them through the ground hazelnuts and dust them with cocoa.