Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Kitchen Dictionary Entry
    Lost? Site Map

    Kitchen Dictionary: hazelnut

    Pronounced: filbert,cobnut,cobb,spanish nut, pontic nut, lomba

    Wild nuts that grow in clusters on the hazel tree. The fuzzy outer husk opens as the nut ripens, revealing a hard, smooth shell. Hazelnuts have a bitter brown skin that is best removed, usually by heating them at 350F for 10-15 minutes, until the skins begin to flake. These sweet, rich, grape-size nuts are used chopped, ground and whole. Also called a filbert, the origin of which may be from St. Philibert, a 7th century Frankish abbot, whose feast day (August 20) is in the middle of nutting season in Europe.

    plural: hazelnuts


    Season: available year-round

    How to store: The best place to store shelled hazelnuts is in the freezer at 27F or less. They will last up to two years if stored in plastic bags or containers. The next best place to store shelled hazelnuts is in the refrigerator at 32-35F. They last up to one year if packaged in airtight plastic bags or containers so they do not pick up odors. Before using, let nuts warm to room temperature in unopened bag.

    How to prepare: Hazelnuts are delicious eaten right out of the shell, but their best flavor is apparent when they are toasted/roasted. The flavor then turns smoky and robust and the texture is crisp and crunchy. To toast: slow roast in 275F oven. Spread shelled nuts in a shallow baking pan and roast for 20-30 minutes, until the skin cracks and the meat turns light golden. To remove the skins, pour hot nuts in the center of a rough kitchen terry towel. Pull the towel up around the nuts and twist tightly. Let stand to steam for about five minutes then rub the warm nuts in the towel until most of the skins are removed.

    More Hazelnut Recipes
    Popular Hazelnut Recipes
    Iced Hazelnut Coffee
    Chocolate-Hazelnut Spread (Nutella)
    Gianduia Sandwich Cookies (Chocolate-Hazelnut)

    Nutrition Facts

    Calculated for 1 nuts
    Amount Per Serving %DV
    Calories 87
    Calories from Fat 76 (87%)
    Total Fat 8.5g 13%
    Saturated Fat 0.6g 3%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 1.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Potassium 95mg 2%
    Total Carbohydrate 2.3g 0%
    Dietary Fiber 1.4g 5%
    Sugars 1.4g
    Protein 2.1g 4%

    How is this calculated?

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes