& chopped oregon hazelnuts
Hazelnuts are rich in monounsaturated fats, vitamin E, and antioxidants, while providing good amounts of dietary fiber and minerals including copper and magnesium.
About
Hazelnuts (Corylus avellana) are the edible nuts of hazel trees, cultivated extensively in Oregon's Willamette Valley, which produces approximately 99% of the United States' commercial supply. These spherical nuts feature a hard, smooth shell with a thin, papery brown skin and a rich, buttery kernel. Oregon hazelnuts are prized for their distinctive flavor profile—slightly sweet with a warm, toasty character—and their consistent quality due to the region's ideal growing conditions. The nuts vary in size from small to large, and when chopped, they are broken into irregular, bite-sized pieces suitable for baking, coating, and garnishing.
Culinary Uses
Chopped Oregon hazelnuts are versatile ingredients across both sweet and savory applications. They are extensively used in baking—incorporated into cookies, brownies, cakes, and hazelnut spreads—and feature prominently in European confectionery, particularly in pralines and chocolate preparations. Beyond baking, chopped hazelnuts serve as coatings for proteins, garnishes for salads and desserts, and components in both sweet and savory compound butters. They pair exceptionally well with chocolate, coffee, caramel, and roasted meats, making them valuable in both traditional American cuisine and contemporary gastronomy.