Hazelnuts

Introduction

Many people are surprised to learn that hazelnuts – the round nuts with the hard brown shell and papery skin that pair deliciously with chocolate – actually grow wild in Ontario. These native North American shrubs are being crossbred with cultivated hazelnuts from other regions to produce orchards of hardy trees that make up our small but growing hazelnut industry. 

Nutrition

Hazelnuts are a rich source of vitamin E, folate, B vitamins and protein and contain healthy monounsaturated fats. 

Buying & Storing

Ontario hazelnuts may be sold in-shell or shelled, raw or roasted. Roasted nuts may also be flavoured or coated.

Look for whole, unshelled hazelnuts that are plump and uniform in size with no broken shells.

Buy shelled hazelnuts in an airtight package and check the best-before date. Eat as soon as possible.

Store in a cool, dry place away from light, which may reduce shelf life and lead to off-tastes and odours.

To keep fresh longer, refrigerate fresh or roasted hazelnuts up to two months in the fridge or freeze up to 18 months in an airtight freezer-safe bag.

For more information visit: ontariohazelnuts.com

Preparing & Cooking

Hazelnuts can be eaten fresh, dried or roasted as a nutritious snack.

Though ground or whole hazelnuts are essential to Austrian tortes, French meringues and a certain Italian chocolate truffle, this versatile nut lends its sweet, nutty flavour to every part of a meal.

Think energy bars, muesli cereal, yogurt topped with chopped hazelnuts, salads tossed with a hazelnut oil vinaigrette and hazelnut-crusted rack of lamb. 

Roasting

Roasting raw or lightly-roasted hazelnuts intensifies their flavour. Arrange hazelnuts in a single layer on a rimmed baking sheet. Roast in a 350°F (180°C) oven for 10 to 15 minutes, stirring halfway, until fragrant and golden. Remove from oven and wrap in a tea towel for 10 minutes. Rub vigorously in towel to remove papery shells. When cool, store in an airtight container. Refrigerate or freeze for longer storage.