lb oregon hazelnuts
Rich in monounsaturated fats, vitamin E, and antioxidants, hazelnuts provide approximately 7 grams of protein per ounce and are a good source of dietary fiber, copper, and manganese.
About
The hazelnut (Corylus avellana and related Corylus species) is the hard-shelled fruit of hazel trees native to temperate regions of the Northern Hemisphere, with Oregon emerging as the world's leading commercial producer. The kernel is enclosed in a smooth, woody shell and features a creamy, buttery texture with a distinctly sweet, subtly earthy flavor profile. Oregon hazelnuts are prized for their size, flavor intensity, and consistent quality, with most commercial varieties being hybrids bred for yield and disease resistance. The nuts contain a thin brown skin beneath the shell that is often removed during processing for culinary applications.
Culinary Uses
Oregon hazelnuts are used extensively in both sweet and savory applications, from baking and chocolate confectionery to spreads, oils, and nut butters. They feature prominently in European pastries, cookies, and pralines, while also serving as a key ingredient in hazelnut flour and ground hazelnut preparations for gluten-free baking. The nuts are commonly toasted to deepen flavor and used in salads, grain bowls, and as garnishes for both hot and cold dishes. Hazelnut oil, pressed from these nuts, is valued for drizzling over vegetables, desserts, and in vinaigrettes for its distinctive, subtle sweetness.