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We Love Hazelnuts!

Lately we’ve been obsessed with hazelnuts- they are something we always have on hand.  Hazelnuts are also known as filberts.  But really, doesn’t hazelnut just sound more appealing? Is it only me?

It seems, according to WikiAnswers, that: A filbert is the same thing essentially as a hazelnut. The term “filbert” is applied to the European variety because the bush that these nuts grow on is called a filbert bush because it blooms on St. Filbert’s day in late February. The American variety is called a hazelnut and is grown in Oregon and Washington.

Hmm.  That might explain my favoritism (well, coupled with the more pleasing feel of “hazel” over “Filbert”, of course).

Neither here nor there, really.  The important thing: Here in Prague, Albert has 500g bags (the store brand: Euroshopper) for 98,-kc.  If you dig, you can find bags filled with large nuts (Lískové ořechy)- which are sweet & delicious.

Take them home, stick them in the oven for approximately 10-15 minutes @ 180*c (be careful because this is a very easy nut to over-roast!), let them cool & you have a delicious snack!

4 comments to We Love Hazelnuts!

  • They are especially delicious coated in dark chocolate :)

  • Erin

    Yum! I love hazelnuts, too! Last time I was at the Bellingham farmers market I bought a big bag & a jar of hazelnut butter. So tasty.

    My friend Mildred says that she’d made her own hazelnut butter by blitzing them in a food processor – she then turned it into a faux nutella by adding coco powder. Mmmm…

  • admin

    B: If I coated them in chocolate I’d never stop eating them.
    E: That sounds delicious. If only I had a food processor… (But you know I’ll have to try it with my little hand blender.)

  • Be careful with the roasting of nuts – temperatures over 150 degrees Fahrenheit (65 C) will make the nut’s oil rancid and also kill the enzymes that are one of the benefits of raw nuts.

    Nuts have high amounts of enzyme inhibitors. These enzymes are useful to seeds and nuts because it prevents them from sprouting prematurely. The enzyme inhibitors prevent you from extracting the nutrition – enzyme activity is required for digestion and unsoaked nuts can strain your digestive system.

    Soaking your nuts overnight in warm salt (sea salt not table salt) water will neutralize these enzyme inhibitors, and also help encourage the production of the beneficial enzymes. These enzymes, in turn, increase many vitamins, especially B vitamins. It also makes these nuts much easier to digest and the nutrients more easily absorbed. This is a traditional method of preparation, the Aztecs would soak pumpkin or squash seeds in salty water and then, sun dry them.

    If you can set your oven at 150 degrees Fahrenheit then good, if not then consider drying them in the sun or getting a food dehydrator – I have seen one in Datart for 1300 czk. If you have problems with your oven on such a low setting then try keeping the oven door open. If I am away from home I find that drying them on a plate on a sunny windowsill works fine.

    I would rather have soaked and slightly over roasted nuts than eating them un-soaked.

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