How to Process Hazelnuts? A Guide from Orchard to Table
Processing hazelnuts involves a multi-stage process: first, drying the nuts to reduce moisture, then cracking and shelling to remove the outer shell, and finally, removing the skins (blanching) for optimal flavor and texture. These steps transform raw, unpalatable nuts into the delicious ingredients used in various culinary applications.
Introduction to Hazelnut Processing
Hazelnuts, also known as filberts, are a delicious and nutritious nut enjoyed worldwide. From topping desserts to flavoring coffee, hazelnuts add a distinctive taste and texture to countless dishes. However, consuming raw, unprocessed hazelnuts straight from the tree isn’t ideal. Their shells are hard, and the thin brown skin surrounding the kernel can be bitter. Therefore, proper processing is crucial for maximizing their flavor and usability. This guide will walk you through the steps of processing hazelnuts at home, ensuring you get the best possible product.
Benefits of Processing Hazelnuts
Processing your own hazelnuts offers numerous advantages over buying pre-processed ones:
- Freshness: You control the entire process, ensuring the nuts are as fresh as possible.
- Flavor: Freshly processed hazelnuts have a richer, more intense flavor.
- Cost Savings: Depending on your location and the availability of hazelnuts, processing your own can be more cost-effective.
- Control Over Ingredients: You avoid any unwanted additives or preservatives often found in commercially processed nuts.
- Sustainability: Processing locally sourced hazelnuts reduces your carbon footprint.
The Hazelnut Processing Steps: A Detailed Walkthrough
Processing hazelnuts involves four key steps: harvesting, drying, cracking/shelling, and blanching. Here’s a breakdown of each:
1. Harvesting: Hazelnuts typically ripen in the late summer or early fall. They’re ready to harvest when they begin to fall from the tree.
2. Drying: This crucial step reduces moisture content and prevents mold growth.
- Air Drying: Spread the hazelnuts in a single layer on a screen or tray in a well-ventilated area for 2-4 weeks. Turn them regularly.
- Oven Drying: Spread the hazelnuts on a baking sheet and dry them in a low oven (around 150°F or 65°C) for several hours, stirring occasionally. Watch carefully to avoid burning.
- Dehydrator Drying: Use a dehydrator according to the manufacturer’s instructions.
The goal is to reduce the moisture content to around 12%. Hazelnuts are sufficiently dry when the kernel snaps cleanly when bent.
3. Cracking and Shelling: Removing the hard outer shell.
- Manual Cracking: Use a nutcracker or hammer (carefully!).
- Mechanical Cracking: Larger quantities can be processed using a nutcracker designed for higher volumes.
Once cracked, remove the kernels from the shells.
4. Blanching (Skin Removal): This step removes the thin brown skin, which can be bitter.
- Oven Blanching: Spread the shelled hazelnuts on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until the skins blister and crack.
- Boiling Water Blanching: Boil the hazelnuts in water with baking soda (about 1 tbsp per quart of water) for 3 minutes. Immediately transfer them to an ice bath to stop the cooking process.
After either method, rub the hazelnuts vigorously with a clean towel to remove the loosened skins. Some skins may be stubborn and require manual removal.
Equipment Needed
- Drying screens or trays
- Baking sheet
- Oven or dehydrator
- Nutcracker
- Towels
- Optional: Industrial nutcracker/sheller (for large-scale processing)
Common Mistakes and How to Avoid Them
- Insufficient Drying: Inadequate drying leads to mold growth. Ensure hazelnuts are thoroughly dried before storing.
- Over-drying: Over-drying can make the kernels brittle and affect their flavor. Monitor drying carefully.
- Burning During Blanching: Burning during blanching results in a bitter taste. Keep a close watch on the nuts while in the oven.
- Ignoring Mold: Discard any hazelnuts showing signs of mold or discoloration. Do not consume them.
Storage
Processed hazelnuts should be stored in an airtight container in a cool, dry, and dark place. They can also be frozen for longer storage. Properly stored hazelnuts can last for several months.
Culinary Uses
Processed hazelnuts can be used in a wide variety of dishes, including:
- Baking (cakes, cookies, brownies)
- Desserts (ice cream, gelato, chocolate)
- Savory dishes (salads, pasta sauces)
- Hazelnut butter
- Hazelnut flour
Frequently Asked Questions (FAQs)
What is the ideal moisture content for storing hazelnuts?
The ideal moisture content for storing hazelnuts is around 12%. This prevents mold growth and maintains the nuts’ quality. Use a moisture meter or the “snap test” (the kernel snaps cleanly when bent) to determine dryness.
Why do my hazelnuts taste bitter?
The bitterness in hazelnuts often comes from the thin brown skin surrounding the kernel. Blanching is the best way to remove this skin and improve the flavor. Make sure to follow the blanching steps carefully.
Can I skip the drying process?
Skipping the drying process is not recommended. It increases the risk of mold and spoilage, rendering the hazelnuts unusable. Drying is essential for preserving the nuts.
How long can I store processed hazelnuts?
Properly stored processed hazelnuts can last for several months. Store them in an airtight container in a cool, dry, and dark place. Freezing can extend their shelf life significantly.
Is it necessary to blanch hazelnuts?
No, blanching is not strictly necessary, but it is highly recommended. Blanching removes the bitter skin and enhances the flavor and texture of the nuts. For some recipes, the skin’s flavor is desirable.
What’s the best way to crack hazelnuts without damaging the kernels?
Using a high-quality nutcracker is the best way to crack hazelnuts without damaging the kernels. Apply gentle, even pressure to avoid crushing the nut. Avoid excessive force.
Can I use a microwave to dry hazelnuts?
While microwaving is possible, it’s not recommended. It’s difficult to control the moisture loss, and the nuts can easily burn. Oven or air drying provides a more consistent and even result.
What’s the best way to store hazelnuts long-term?
For long-term storage, freezing is the best option. Place the processed hazelnuts in an airtight freezer bag or container and freeze them. They can last for up to a year in the freezer.
Can I use hazelnuts that have fallen to the ground?
Yes, you can use hazelnuts that have fallen to the ground, but it’s important to inspect them carefully for mold, insect damage, or other signs of spoilage. Discard any nuts that appear unhealthy.
What are the different varieties of hazelnuts?
There are numerous varieties of hazelnuts, each with its own distinct flavor and characteristics. Some popular varieties include Barcelona, Ennis, Jefferson, and Yamhill.
Are hazelnuts good for my health?
Yes, hazelnuts are very good for your health. They are a good source of healthy fats, fiber, vitamins, and minerals. They may help lower cholesterol, improve heart health, and reduce the risk of certain diseases.
What can I do with hazelnut shells?
Hazelnut shells can be used for various purposes, including composting, mulching, and even as a fuel source. They can also be used in crafts or as decorative elements.