Hazelnut ( Skin On) 100G
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Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most commonly sold shelled. The sweet-tasting, cream-coloured kernel is small and round, with a pointed tip. Its thin, dark brown skin is faintly bitter, so some people like to remove this before eating.
Also known as cobnuts or filberts, hazelnuts are good eaten raw but the flavour takes on a more mellow, sweeter character when they are roasted. Like almost all nuts, they have a high fat content, which means they'll go rancid pretty quickly if not refrigerated.
Find out about the health benefits of nuts.
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Hazelnuts in their shells look good, but they will go rancid more quickly. Ready-shelled nuts in airtight packaging last longer.
Hazelnuts in their shells can be opened using a nut cracker. To remove the dark skin, place the nuts on a baking sheet in a single layer and bake on a medium heat for 10-12 minutes. They are ready when the skins begin to split and the kernels turn golden. Tip them into a clean teatowel and rub - the skins should come off quite easily.
Unopened packets of hazelnuts should be stored in a cool, dry place - they'll last for up to 3 months. Once opened, they should be kept in an airtight container.
Raw as a snack, or added to muesli. Chopped and used in cakes or crumble toppings. Ground finely to make flour for baking.
Hazelnuts are globe-shaped or oval nuts up to 2cm/1in long with a hard brown shell. They grow in most parts of Britain, but cobnuts are particular to Kent. Most of the world's commercially grown hazelnuts come from Turkey. You may be able to buy fresh hazelnuts - particularly native cobnuts - still in their husks, but most are sold already dried and processed, whole, chopped, or ground, either in or out of their skins.
Use hazelnuts whole, grated or ground to flavour savoury and sweet dishes. Finely ground, they can be used in place of flour to make a torte; roughly chopped, they add crunch to biscuits or meringues. Use them as the basis for a stuffing or chop them up with some dried fruits and scatter the mixture onto your cereal. In Turkey, a sauce made from garlic and hazelnuts is served as an accompaniment to shellfish. Some recipes might call for skinned nuts: if you don't have any ready-skinned, just roast some hazelnuts in the oven for a few minutes; when theyve cooled slightly, rub the skins off with your fingers. Hazelnut