What should I know about buying and storing hazelnuts?

The newest hazelnut crop arrives each fall, but hazelnuts that have been properly stored can still maintain good quality for about a year after harvest.

When evaluating hazelnuts, start by looking for Oregon hazelnuts. If the nuts are still in the shell, it can be difficult to judge quality until you crack and taste them. If possible, find out how they were stored. For shelled or roasted hazelnuts, look for high-quality packaging and buy from places where products are selling regularly rather than sitting on the shelf for long periods.

Flavor and variety

Flavor is one factor considered in hazelnut breeding, although taste can be somewhat subjective. In world markets, Turkish and Italian varieties such as Tombul and Tonda Gentile delle Langhe are well known for flavor. In Oregon, hazelnut varieties developed through the Oregon State University breeding program that are often rated highly for flavor include McDonald, Dorris and Yamhill.

Good-quality kernels should be round, cream-colored inside, smooth and crisp, without shriveling or spots. Other desirable traits may include good blanching — meaning the skin comes off easily — and high oil content. Roasting usually brings out the best flavor.

Shelf life and spoilage

All hazelnuts can become rancid over time because their oils oxidize. Once nuts are shelled and roasted, they become more perishable and the quality can decline more quickly. Hazelnuts that are past their prime may taste bitter or develop other off flavors.

Best storage methods

Cold storage is the best way to preserve hazelnuts. Refrigeration or freezing helps them keep much longer. Hazelnuts also store better in the shell than shelled nuts. Roasted hazelnuts can keep for six months to a year or longer in the freezer if they are well sealed. Chopped or broken pieces may spoil faster because more surface area is exposed to air.