Hazelnuts: Properties and Uses in the Kitchen

Hazelnuts are one of the Black Sea region’s most important agricultural products and are a tasty, nutrient-rich nut. They can add a crunchy texture to desserts and salads. Hazelnuts are among the best sources of vitamin E; most of their fat is monounsaturated, while their omega-3 content is low. Here are their key features, suggested intake, selection and storage tips, and ways to use them in cooking.

Cooking properties of hazelnuts
Hazelnuts can be used whole or ground in desserts and baked goods. They add crunch to cookies and desserts. Roasting brings out their aroma, and they can be chopped and added to sweets. They are described as a good source of antioxidants and fiber. Roasted hazelnuts have a more pronounced aroma and add crunch to desserts.

How many hazelnuts should you eat?
The amount of hazelnuts can be adjusted to the desired texture and flavor in a recipe. A daily handful, about 6–7 hazelnuts, is considered enough and balanced for satiety and calorie control. The fiber in hazelnuts is said to help reduce calorie intake by helping people feel full and avoid overeating between meals. The amount can also be adjusted to the desired flavor and crunch. Hazelnuts can be served on their own or with other ingredients. Choosing raw or lightly roasted, unsalted hazelnuts instead of roasted and salted ones is also said to improve the quality of consumption.

How should hazelnuts be selected and stored?
When buying in-shell hazelnuts, choose shells that are intact, uncracked, and slightly light; lightness can indicate that the kernel is dried out or empty, so medium-weight hazelnuts are considered fresher. For shelled kernels, check that the color is bright and even and that there is no mold or spotting on the surface. Never eat hazelnuts that are moldy or smell rancid. Since hazelnuts are high in fat, they can turn rancid if left at room temperature for a long time. In-shell hazelnuts can be stored in a cool, dry place for a few months, while keeping shelled kernels in an airtight container in the refrigerator significantly extends their shelf life. Shelled hazelnuts stored in the freezer can stay fresh for months.

How can hazelnuts be used in the kitchen?
Hazelnuts can be eaten on their own at breakfast or added to oatmeal, yogurt, and fruit bowls for flavor and texture. Roasted hazelnuts add crunch to salads and pair especially well with leafy greens and goat cheese. Hazelnut butter or hazelnut oil can add flavor and moisture to desserts and baked goods. In Turkish cooking, chopped hazelnuts are added to cake and cookie batters; hazelnut flour made from ground roasted hazelnuts can also be used in gluten-free recipes. In sauces, especially pesto-style mixtures, hazelnuts can replace pine nuts. Roasting noticeably strengthens their aroma, so lightly roasting them over low heat for a few minutes before use is recommended.

What flavors pair well with hazelnuts?
Hazelnuts’ mildly sweet, buttery character makes them a classic pairing with chocolate, often used in desserts and breakfast spreads. Their flavor becomes more pronounced when eaten with natural sweeteners such as honey and grape molasses. Hazelnuts also add a balancing crunch to salads with apples and pears. For savory pairings, they go well on cheese boards, especially with goat cheese and white cheese; lightly salted roasted hazelnuts are a classic part of wine-and-cheese boards. Hazelnuts also work well with cinnamon and vanilla in desserts and with sea salt in caramelized snacks.