Use crunch as a finishing touch
Hazelnuts can add a crisp counterpoint to soft or tender foods. Like other nuts, they contribute energy and contain fats, protein and dietary fibre; their exact composition depends on the product. They are one ingredient in an overall eating pattern, not a stand-alone shortcut to better health or a replacement for other foods.
Roughly chop a modest portion and scatter it over a salad just before serving. Leafy greens, cooked lentils, roasted vegetables and grains offer a mild base for herbs, citrus or a simple oil-based dressing. Keep the nuts separate until the last moment if packing lunch, since dressing softens their texture.
Make a simple nut crumb
For a quick savoury crumb, chop or pulse hazelnuts until coarse, then combine with a little toasted bread crumb and chopped herbs if desired. Avoid processing for too long or the nuts can turn into a paste. Spoon the mixture over roasted vegetables, baked fish or a bowl of warm grains after cooking.
A small amount of salt, lemon zest or black pepper can season the crumb, but taste before adding more. The nuts themselves contribute a strong texture and flavour, so keep additions restrained. If using a blender or processor, stop to scrape the sides and check the size instead of running it continuously.
Keep portions and storage sensible
Treat hazelnuts as one component of a meal rather than a replacement for the other ingredients. A little can make a dish more satisfying in texture, while vegetables, grains and other foods round out the plate. If serving several dishes, place nuts on the side to make portions easy to control.
Store unused nuts tightly sealed in a cool, dry location and protect them from moisture. In a hot kitchen, refrigeration in an airtight container can help preserve freshness. Hazelnuts are tree nuts and can trigger serious allergic reactions; label shared dishes clearly and use clean equipment to prevent cross-contact.