Lovely to have you here!
Your hazelnuts come from Poland – harvested in late summer, dried and packed in their shells. Here you will find tips on storing, cracking and enjoying them.
Storing them properly
In their shells, hazelnuts keep for many months in a cool, dry and airy place. Cracked kernels are best kept in a tightly closed container – the fridge is fine too.
Cracking and roasting
A nutcracker is the easiest way. Tip: roast the cracked kernels in the oven at 180 °C for 8–10 minutes, let them cool briefly and rub them together in a tea towel – the brown skins come off easily and the flavour becomes even richer.
An empty or dark nut?
Hazelnuts are a natural orchard product, so now and then you may find an empty or dark nut – that is part of untreated produce. If you notice it more often, please write to us and we will take care of it.
Two simple ideas
Homemade hazelnut butter
Roast and skin 200 g of hazelnut kernels (see above). Blend in a powerful blender for 8–10 minutes until creamy, scraping down the sides now and then. Season with a pinch of salt or a little honey if you like.
Roasted hazelnuts with honey and rosemary
Toast 150 g of hazelnut kernels in a dry pan, add 1 tablespoon of honey and some chopped rosemary, mix well and sprinkle with a pinch of salt. Leave to cool on baking paper – a quick snack with cheese or wine.
Please note
Contains hazelnuts (tree nuts) – a common allergen. Whole nuts are not suitable for small children because of the risk of choking.
Questions about your hazelnuts?
Just write to us: hello@natural-food.eu