are a very versatile nut. They will keep in their shells without
loss of flavour or nutritional value. They can be shelled and eaten
whole. Raw or roasted, chopped hazelnuts add something special when
added to or sprinkled on casseroles, vegetable side dishes, and
salads. And don’t forget the desserts! Mix into the batter
or top your favourite puddings (especially anything chocolate) and
party biscuits and slices.
To roast hazelnuts: spread shelled
hazelnuts in a shallow pan and bake at 120 C for 15 minutes, stirring
occasionally during baking, until skin begins to break. Roll in
a clean tea towel, let rest for 10 minutes, and then gently rub
back and forth to remove skins. Some bits of the skin may remain.
Nuts should look creamy white in colour.
If you have a favorite recipe with hazelnuts, please email us at