Hazelnuts: Recipes, storage ideas and processing advice needed
September 4, 2013 2:08 PM Subscribe
My hazelnut bushes are finally bearing, and I need your advice on dealing with the harvest.
posted by MonkeyToes to food & drink (13 answers total) 3 users marked this as a favorite
I have several quarts of ripe (I believe) hazelnuts and am looking for help with the following:
How do I know when the nuts are ripe? I picked a bunch of nuts that were ready to fall off the bushes -- they were brown, with husks that were green with a bit of brownish red at the base. Other nuts are ripening; they look like whitish-green almonds at this point. Should I pick them when they are whiter rather than browner? (These are harder to pull from the bushes.)
For the raw, freshly-picked nuts: How should I store them? Should they be roasted before storage, or right before use?
Roasting: What temperature/time combination do you suggest (allowing, of course, for variations in ovens)? I've seen everything from 275F/15 minutes to 350F/10mins. What has worked for you?
Vocabulary: I would like to understand the relevant terms. Shell is not the same as skin, right? Should I have cracked open the shell before roasting? I am confused. Educate me, please.
Recipes: I need them. I attempted a chocolate spread and it is good but unsatisfying (and there are occasional crunchy bits, which makes me unhappy). I would like your favorite tried-and-true recipes for using up hazelnuts. I'm more of a baker than a cook, and have access to a food processor.
Yours in cobnuts -- and with thanks, as always.