Cinnamon hazelnuts Calories

Not necessarily: cinnamon hazelnuts can be made with only hazelnuts and cinnamon, or sweetened with sugar, honey, or another ingredient. Recipes and packaged versions vary, so check the ingredient list if you want to avoid added sweeteners.

Yes, the thin brown skin on cinnamon hazelnuts is edible. It can taste slightly bitter, so if you prefer peeled nuts, rub warm roasted hazelnuts in a clean towel to loosen much of the skin before adding cinnamon.

No, cinnamon hazelnuts do not have to be roasted, but roasting brings out a deeper nutty flavor. Warm roasted hazelnuts also pick up cinnamon more easily, while raw hazelnuts have a milder taste and firmer texture.

Store cinnamon hazelnuts in an airtight container in a cool, dry place away from direct sunlight. Their natural oils can develop stale or rancid flavors, so keep the container away from heat and moisture.

Yes, you can freeze cinnamon hazelnuts in a well-sealed freezer-safe container to slow loss of freshness. Let them come to room temperature while still covered, which helps prevent condensation from making the nuts damp.

Cinnamon hazelnuts make a crunchy topping for oatmeal, yogurt, fruit, and desserts such as ice cream or pudding. Chop them first for a more even topping, and add them just before serving to preserve their crunch.

Cinnamon hazelnuts can be a nourishing snack because hazelnuts provide unsaturated fats and vitamin E. Versions with added sugar or salt are different from a simple homemade mix, so look at the ingredients when choosing one.

Yes, cinnamon hazelnuts can become stale or rancid as their oils age. Discard them if they smell like old oil or paint, taste sharply bitter, or show signs of mold or moisture damage.

Cinnamon hazelnuts are not a weight-loss food, although their fat and fiber can make a small serving satisfying. Because they are easy to keep nibbling, portion some into a bowl rather than eating straight from the bag.