Hazelnut (raw, no added sugar) Calories

Spread raw hazelnuts in a single layer and roast them in a moderately heated oven, stirring occasionally. Watch closely because they can darken quickly; let them cool before rubbing off the skins or storing them.

Roast the hazelnuts first, then wrap them in a clean kitchen towel while they are still warm and rub them together. The loosened skins will come away; some may remain, and that is fine to eat.

Store raw hazelnuts in an airtight container in a cool, dark, dry place. Heat, light and air can make their natural oils turn rancid sooner; refrigerate or freeze them if you want to keep them longer.

Yes, raw hazelnuts freeze well. Seal them in an airtight freezer-safe container, then thaw only the amount you need in the closed container so moisture does not collect on the nuts.

Yes, raw hazelnuts can go rancid because their oils spoil over time. Discard them if they smell like old oil or paint, taste unpleasantly bitter, or show signs of moisture, mould or insects.

Yes, the thin brown skins on hazelnuts are edible. They can taste a little bitter, so you can rub them off after roasting if you prefer a milder flavour or a smoother texture in a recipe.

Raw and roasted hazelnuts can both be part of a nutritious diet. Roasting changes their flavour and texture, but the bigger practical difference is whether salt, oil or other ingredients are added during roasting.

Hazelnuts can fit into a weight-loss eating plan, and their fat and fibre can make a small serving satisfying. They are energy-dense, though, so portioning them instead of eating straight from a large bag helps avoid overserving.

Blend raw hazelnuts in a food processor until they release their oils and turn creamy, pausing to scrape down the sides. The result has a mild flavour; roasting the nuts first makes the butter more aromatic.