Processes for Hazelnuts

Blanching

Blanching removes the skins from the nuts. Heating in a oven for about 10 minutes at  150^oC will separate the skins from the nuts. Rubbing them in a clean dishtowel will remove the skins. Alternatively microwave for 45 secs. and then rub off skins.  Repeat for a further 20 secs. if needed.

Roasting

Roasting causes the hazelnut to take on a more smoky and robust flavour. Its texture becomes crisp and crunchy. Spread the hazelnuts onto a shallow baking pan and toast in the oven at 170^oC for about 20 minutes or until the nut meat turns light golden and their skins crack. Do not over cook..

Flour

Hazelnut flour is gluten free and usually used along with white flour, in baking, rather than by itself. Use it anyplace where the nutty flavour of hazelnuts is wanted. In biscuits, muffins and breads chopped hazelnuts go well with the hazelnut flour. To use hazelnut flour in an existing recipe, replace about ¼ of the plain flour with hazelnut flour. If using self rising flour, add a teaspoon of baking powder to each cup of hazelnut flour.

Storage

In general. whole nuts keep better than pieces. Unprocessed nuts keep better than processed ones. Nuts in the shell keep better than shelled nuts.

You can keep nuts in a cool place in a sealed container for up to four months, they will keep in a fridge for about six months and in a freezer for up to a year.

Oil

Hazelnut oil has a relatively high flash point and keeps its sweet, nutty taste well. It has a shelf life of about a year in the cupboard. It can be used anyplace that olive oil is used and is excellent in baking, over vegetables, or on its own with bread or Dukkah.

Hazelnut oil is also one of the best carrier oils used for massage. It works deeply into the skin and has many positive characteristics. It contains: vitamins, minerals, proteins, oleic and linoleic acid.  It is slightly astringent, toning, and is quickly absorbed. It is useful as a base for oily, combination skins, or acne. It tones and tightens skin; helps maintain firmness and elasticity, and helps to strengthen capillaries. It also encourages cell regeneration and stimulates circulation.

In conclusion, hazelnuts are nutritional giants. They are a good source of protein and monounsaturated fats as well as being high in fiber, Vitamin E and minerals. Vitamin E is thought to inhibit some forms of cancer and guard against heart disease, Parkinson's disease and cataracts. Hazelnuts are also a good source of Vitamin B-6, magnesium, protein, zinc, selenium and copper. Nearly all the fiber in hazelnuts is insoluble, which has been linked to lower cholesterol levels.

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