Sincerely Nuts - Blanched Hazelnuts (Filberts) Raw No Shell (2lb bag) | No Need to Peel | Deliciously Sweet Nutty Taste | Kosher & Gluten Free Source of Plant Protein, Healthy Fats & Fiber

My son lives in Oregon so I am used to Fresh filberts or hazelnuts. Alas, I have run out, and I have a marvelous new recipe to try. These keep very well, and I love these hazelnuts.These are fresh, delicious and this recipe is delicious.From Martha Stewart:I love something citrus and tart at Thanksgiving After All the rich food.Crust1 1/3 cups blanched hazelnuts, toasted1/4 cup confectioners' sugar2 tablespoons cornstarch1/2 teaspoon kosher salt1 large egg white (yolk reserved for filling)2 tablespoons unsalted butter, room temperatureFilling1/2 teaspoon powdered gelatin (from a 2-ounce envelope)2/3 cup granulated sugar1 tablespoon finely grated Meyer-lemon zest, plus 2/3 cup fresh juice (from 3 lemons)8 large egg yolks (2 whites reserved for meringue)1/4 teaspoon kosher salt1 stick plus 2 tablespoons unsalted butter, cut into 1/2-inch piecesMeringue2 large egg whites1/2 cup granulated sugarPinch of cream of tartarPinch of kosher salt1/2 teaspoon pure vanilla extractDirections1. Crust: Preheat oven to 375 degrees. Pulse hazelnuts in a food processor until finely ground. Add confectioners' sugar, cornstarch, and salt; pulse to combine. Add egg white and butter and process until dough comes together. Transfer 2/3 cup dough to the bottom of a 9-inch fluted tart pan. With an offset spatula or the back of a spoon, spread and press in an even layer. Press remaining 1/3 cup dough firmly up sides of pan. Freeze until firm, about 15 minutes.2. Blind-bake crust: Remove from freezer and prick all over with the tines of a fork. Bake until golden brown and dry, 20 to 25 minutes (if browning too quickly, tent edges with foil). Transfer to a wire rack; let cool completely. The tart shell can be baked up to two days ahead; store at room temperature.3. Filling: Place 2 teaspoons cold water in a small bowl; sprinkle with gelatin. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, yolks, and salt. Add butter, place pan over medium heat, and cook, whisking, until butter is melted. Continue to cook until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, 5 minutes more. Remove from heat and whisk in gelatin mixture. Strain through a fine sieve into a heatproof bowl, then pour into cooled crust. Refrigerate until filling has set, at least 2 hours.4. Meringue: Whisk together egg whites, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Place over (but not in) a saucepan of simmering water. Cook, whisking frequently, until mixture is warm to the touch and no longer feels grainy when rubbed between two fingers. Transfer bowl to a stand mixer fitted with the whisk attachment; beat on high speed until stiff peaks form, about 5 minutes. Add vanilla and beat 1 minute more. Transfer meringue to a piping bag fitted with a large round tip (such as Ateco #808). Pipe large rounds around perimeter of tart. Brulee meringue with a kitchen torch, if desired. Serve.Recommended. prisrob 11-15-17

These are delicious, good quality nuts.

Absolutely great product. It arrived in a heavy-duty zip-top bag. For those with food sensitivities, the back of the bag says "Packaged in the same facility as peanuts, tree nuts, soy and milk products". When I opened them, they smelled super fresh with no hint of any rancidity whatsoever. Having never tasted raw Hazelnuts before, I was pleasantly surprised by their natural, slightly-sweet flavor.The first thing I made with them was a raw hazelnut milk (my first attempt at this type of endeavor), and was amazed at how thick and rich the resulting product was. I used only one cup of nuts to two cups of water (plus a pinch of salt, some vanilla, and maple syrup for a slight sweetness), and it took several days to use up the near pint-full of "nut creme" that the recipe made. The relatively neutral flavor of the nuts was really quite nice in my cold-pressed coffee, in my cold cereal one day, and in my oatmeal the next. Perhaps I was supposed to squeeze out even more of the liquid from the hi-speed-processed nuts, but I didn't have any cheesecloth and had to simply drain most of it, so I was very happy with it as it was; it was more like a cream than the thin watery store-bought milks I had been using. I will be making more Vanilla Maple Hazelnut Creamer, for sure.The next thing I tried was to lightly toast a big handful in some ghee in a skillet, then lightly salted them. Boy, were those ever tasty; and I couldn't keep my husband out of them! :) Now, I'm considering chopping them raw into a little bit smaller pieces and then substituting them in my regular pecan pie recipe for the holidays.I also stuffed two raw nuts into half a big, fat date and two of the salted, toasted nuts I made into the other half of the date and dipped them in melted 72% dark chocolate and chilled them for about 20 minutes. I don't particularly like dark chocolate, but when I took a bite of these little treats, I was really surprised at how the flavors all blended together really nicely (tho I still prefer a sweeter chocolate). We both preferred the date-half with the salted nuts, just fyi, but hubby quickly scarfed his two pieces regardless. Plus, these were really easy to make and will make a great little gift for family and friends, not to mention having them around the house as a "fairly" healthy paleo snack for my bottomless-pit husband (uh, the date-candies, not the friends).There are really so many uses for these nuts that I think I'm going to have to order another bag of them for the holidays!

What I like best is that the skins are already removed. I like to make my own chocolate hazelnut spread, but removing the skins manually from 2 cups of nuts is messy and time-consuming, resulting in stained towels and hands. I will gladly buy these again rather than the skin-on nuts at the grocery.

I needed blanched sliced almonds and blanched whole hazelnuts for a nut meringue "cake" (dacquoise) and couldn't find them in grocery stores. I was hesitant to buy them online, but I had no choice. I selected the Sincerely Nuts brand for both because the reviews were good. The nuts were fresh and amazing - the nut flavor, particularly the hazelnut flavor, in the cake was prominent and phenomenal, even though the dessert also featured chocolate, espresso, Amaretto and buttercream. I will never be without these again and will use them for all my baking instead of the brands I have used in the past.