Buy blanched hazelnuts
In addition to our slightly bitter hazelnuts with skin, we now also have the blanched hazelnuts without skin, which have a slightly sweeter flavour. Thanks to the blanching process, they have a sweet, mildly nutty flavour. So buy the blanched hazelnuts now in the 1 kilogram value pack!
The perfect combination: Blanched hazelnuts and baking & breakfast
Whether on breakfast bread in our date spread, in Dattelmann date hazelnut cream, in granola, in cake or in energy balls, our blanched hazelnuts are very versatile and taste delicious with everything! Even though our Energy Balls recipe doesn’t explicitly include hazelnuts, I can assure you that the combination is a real treat. So try out a few variations with our hazelnuts and with a bit of luck you can win a monthly shopping voucher of 150€ at Dattelmann with YOUR personal recipe. Find out more on our community recipe page!
How do you blanch hazelnuts?
For all curious people who have always wondered how to remove the skin from hazelnuts or nuts, we now have the easy answer for you! All you have to do is put the kernels in boiling water for a few minutes. After that, you can either simply peel off the thin skin or rub it off with the help of cloths. Then simply spread the nuts out and dry them.
+ = present / – = not present / o = may contain traces of.
o Cereals containing gluten and products from cereals containing gluten*.
– Crustaceans and products derived from crustaceans
– Eggs and products derived from eggs
– Fish and products derived from fish
o Peanuts and products derived from peanuts
o Soya and products derived from soya
o Milk and products derived from milk (including lactose)
+ Nuts and products derived from nuts**
– Celery and products derived from celery
– Mustard and products thereof
o Sesame seeds and products thereof o Sesame seeds and products thereof
– Sulphur dioxide and sulphites (E220 t/m E228) > 10 mg/kg
– Lupine and products thereof
– Molluscs and products derived from molluscs
* Wheat, rye, barley, oats, spelt and products thereof
** Almonds (Amygdalus communis L.), hazelnuts (Corylus avellana),
Walnuts (Juglans regia), Cashew nuts (Anacardium occidentale), Pecans
(Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa),
Pistachio nuts (Pistacia vera), Macadamia nuts (Macadamia ternifolia)