Hazelnuts are rich in
protein, complex carbohydrates, dietary fiber, iron, calcium and vitamin E. They
are very low in sodium and sugar. Hazelnuts, like other tree nuts, contain no
cholesterol. Over 80% of the total fat in hazelnuts is monounsaturated.
Hazelnuts add unique
flavor and texture to bakery, confectionery, cereal, dairy, salad, entree,
sauce, and desert formulations. Most everything tastes better with hazelnuts.
Natural hazelnuts with
shell removed and brown skin intact. Dry roasting intensifies the flavor and
adds a crisp texture.
- Hazelnuts can
be roasted using a conventional oven and a cookie sheet. The oven should be
preheated to 275°. Place shelled natural hazelnuts on an non-greased cookie
sheet only one layer high. Place in warm oven for 20 to 30 minutes until the
skins crack and the nut meats turn a light golden color. You can also roast
them at higher temperatures for a shorter period of time or microwave on
full power for 3 to 4 minutes.
- Roasting will
loosen a considerable amount of the skin. If you want more of the skin
removed, pour the nuts onto a clean terry-cloth towel and wrap it closed.
Let the nuts steam for 4 to 5 minutes then rub vigorously for 1 to 3
minutes. Rub longer to remove more skin.
- Storing shelled
hazelnuts in an airtight bag or container in a freezer will keep them fresh
and flavorful for a year or more. Storing hazelnuts in the refrigerator
between 32° and 35° is the next best place, however, still keep in an
airtight and odorless container. Nuts should be allowed to warm to room
temperature before using in baking or cooking applications. Properly stored
hazelnuts will provide wonderful flavor and texture to most any food, and
can be used as a substitute in recipes that call for nuts.
Nutrition Facts
Serving Size: 1/4 cup
(30 g)
Nutrient Amount %DV
Calories 180
Calories from Fat 150 Total
Fat 16 g 25%
Saturated Fat 1 g 6%
Cholesterol 0 mg 0% Sodium
0 mg 0% Total
Carbohydrate 5 g 2%
Dietary Fiber 4 g 17%
Sugars
1 g
Protein 5 g
Vitamin A 0%
Vitamin C 0%
Calcium 4% Iron
6%
