Hazelnuts (dry, roasted)
The nut inside every chocolate-hazelnut spread you have ever loved, roasted dry so nothing stands between you and that deep, toasty flavor.
What It Is
Hazelnuts grow in clusters on small trees and shrubs across Europe, the Pacific Northwest, and parts of Asia. The shell cracks away to reveal a small, round nut with a thin papery skin. Dry roasting deepens the flavor considerably, pulling out a richness that raw hazelnuts only hint at.
They are one of the most recognized nuts in European baking and confectionery, long paired with chocolate, coffee, and warm spices. That combination is no accident: the roasted, slightly sweet flavor of the nut meets bitter and dark flavors exactly where they need it.
What To Do
Eat them as they are, or chop them roughly and scatter over oatmeal, yogurt, roasted vegetables, or a simple green salad. They are excellent pressed into brownie batter or stirred into cookie dough. To pull up even more flavor, warm them briefly in a dry pan before using.
If the papery skin bothers you, wrap warm nuts in a clean kitchen towel, let them steam for a minute, then rub the skins off. Store in an airtight container in a cool spot. For longer storage, the refrigerator or freezer keeps them fresh for months.
