Nuts

Whole Kernel

Whole hazelnut kernels are complete seedmeats sold for snacking, topping, and controlled chopping. Intact surfaces oxidise a little more slowly than fine chips and look premium on pastries and ice cream. Flavour should be sweet and oily when raw, toasting into the classic praline perfume when roasted pale gold. Paint-like aroma means the lot is already lost. Toast evenly in a low oven, shaking often, then cool fully before packing so residual heat does not soften the crunch. Rub skins while warm if the recipe wants pale meats. Freeze surplus. Good wholes are plump and free of shell shards; poor ones are shrivelled, dark- spotted, or insect-damaged. Pick out damaged kernels before service. Major tree-nut allergen handling applies. Reserve the best wholes for garnish and grind only what you need for paste.