Nuts

Roasted Kernel

Roasted hazelnut kernels are heat-treated meats taken to pale gold so aroma blooms into the classic toasty, chocolate-ready perfume. Maillard chemistry turns quiet raw sweetness into praline character. Roasting also loosens skins for easy rub-off. Cool completely before packing or residual heat steams the crunch away. Salt while warm if crystals should cling. Pull trays early—carry-over heat continues cooking. Overroast turns bitter and oils the surface. Roasted nuts stale faster than raw ones; freeze surplus within days. Good roasted kernels smell sweet and toasty; bad ones smell burnt or paint-like. For butters and pastes, a light roast often tastes more complex than a dark bitter roast. Major tree-nut allergen labelling applies. Use in gianduja, granola, cakes, snacks, and Dukkah-style mixes.