Hazelnuts are a delicious and versatile ingredient used in many recipes, from cakes to salads. But have you ever come across the term “blanched hazelnuts” and wondered what it means?
In simple terms, blanching is a cooking process that involves scalding food with boiling water and then plunging it into ice water to halt the cooking process. For hazelnuts, blanching removes the bitter skin and allows for a smoother, creamier taste in baking.
In this article, we’ll explore the benefits of blanching hazelnuts, how to do it yourself, and why it’s worth the extra effort. So grab a handful of your favorite nuts and let’s dive in!
What Does Blanched Hazelnuts Mean
Blanching hazelnuts means removing the skin from the nutmeat. When hazelnuts are grown, they are encased in a shell, and when the shell is removed, there is still a skin on the outside of the nutmeat. Blanching removes this skin, leaving behind a smooth and creamy nut that is perfect for baking.
Blanched hazelnuts are used mostly for cooking and baking. If the nut is unblanched and the skin is still on, the skin will separate during cooking, leaving your baked goods with a husky mess. But for snacking, nothing beats an unblanched nut. The husk adds just a touch of flavor and is packed full of nutrients.
What Is Blanching And Why Is It Used For Hazelnuts?
Blanching is a cooking process where food is scalded with boiling water and then quickly cooled in ice water to halt the cooking process. For hazelnuts, blanching makes the skin easier to peel. The hazelnut peel has a bitter taste, so cooking with an unblanched nut can destroy a recipe.
To blanch hazelnuts, bring a large pan of water to a boil, then add baking soda and the shelled hazelnuts. Boil them for 3 minutes, drain and rinse with cold water. Pinch each nut between your fingers and the skin will just slip off. Spread them out on a clean kitchen towel and leave them to dry for a few hours. After blanching, the nuts can either be toasted or frozen in a sealed container for up to three months.
Blanching is a simple process that can be done at home and is more affordable than purchasing already blanched nuts. Raw blanched hazelnuts add a smooth creaminess to baked goods and are perfect for recipes that require peeled hazelnuts. By blanching hazelnuts, you can ensure that your baked goods have a smooth texture and delicious flavor.
Benefits Of Using Blanched Hazelnuts In Baking
Using blanched hazelnuts in baking has several benefits. Firstly, the blanching process removes the bitter skin from the nut, resulting in a smoother and creamier taste. This makes blanched hazelnuts perfect for use in baked goods such as cakes, cookies, and pies.
Blanched hazelnuts are also a healthier option compared to other types of nuts. They contain mostly mono and polyunsaturated fats, which are considered healthy fats that can help reduce the risk of stroke and improve circulatory health. Blanched hazelnuts are also a good source of dietary fiber, magnesium, manganese, copper, and vitamin E.
Another benefit of using blanched hazelnuts in baking is that they are more affordable compared to pre-blanched nuts available in stores. Blanched hazelnuts can be easily prepared at home by boiling them in water with bicarbonate of soda and then peeling off the skin. This makes them a cost-effective option for home bakers.
How To Blanch Hazelnuts At Home
Blanching hazelnuts at home is a simple process that requires just a few steps. Here’s how to do it:
1. Bring a large pot of water to a boil. For every cup of hazelnuts, you’ll need about 3 cups of water.
2. Once the water is boiling, add in 1 tablespoon of baking soda for every cup of hazelnuts. This helps to break down the skin and make it easier to remove.
3. Add the hazelnuts to the boiling water and let them cook for 3-4 minutes. Stir occasionally to prevent the nuts from sticking to the bottom of the pot.
4. After 3-4 minutes, remove the nuts from the boiling water and immediately transfer them to a bowl of ice water. This will stop the cooking process and help to cool down the nuts.
5. Once the nuts have cooled, take them out of the ice water and use your fingers to rub off the skins. The skins should come off easily, leaving behind smooth and creamy nutmeat.
6. Rinse the blanched hazelnuts under cold water to remove any leftover baking soda residue.
7. Dry the hazelnuts thoroughly with a clean kitchen towel or paper towels before using them in your recipe.
Blanched hazelnuts can be stored in an airtight container at room temperature for up to a week, or in the fridge for up to a month. You can also freeze them for up to 3 months. Just make sure they are completely dry before storing or freezing them.
Tips For Using Blanched Hazelnuts In Recipes
If you’re using blanched hazelnuts in your recipes, here are some tips to keep in mind:
1. Measure the nuts carefully: Blanched hazelnuts can be quite expensive, so you don’t want to waste any. Make sure to measure out the amount you need for your recipe accurately.
2. Store them properly: Blanched hazelnuts can go rancid quickly if not stored properly. Keep them in an airtight container in a cool, dry place, away from direct sunlight.
3. Toast them for extra flavor: While blanched hazelnuts are delicious on their own, toasting them can bring out even more flavor. Spread them out on a baking sheet and bake at 350°F for 10-15 minutes, tossing every 5 minutes until they turn a light golden brown.
4. Use them in a variety of recipes: Blanched hazelnuts are incredibly versatile and can be used in a variety of recipes, from cakes and cookies to salads and sauces.
5. Experiment with different flavors: Hazelnuts pair well with a variety of flavors, such as chocolate, cinnamon, and vanilla. Don’t be afraid to experiment with different combinations to find your perfect flavor pairing.
By following these tips, you can ensure that your blanched hazelnuts will be the star ingredient in your recipe, providing a smooth and creamy flavor that is sure to impress.
Conclusion: Is Blanching Hazelnuts Worth The Effort?
Blanching hazelnuts can be a bit of a hassle, but it is definitely worth the effort if you are planning on using them for cooking and baking. The blanching process removes the bitter-tasting skin, leaving behind a smooth and creamy nut that is perfect for adding to your favorite recipes. Not only does blanching improve the taste of the hazelnuts, it also makes them easier to work with by preventing the skin from separating during cooking.
While blanched hazelnuts may have slightly different nutritional values than unblanched hazelnuts, the differences are minimal. Raw hazelnuts have more protein, Omega 6, Thiamine, Folate, copper, and iron than those that have undergone the blanching process. Raw blanched Hazelnuts have more vitamin B6, vitamin E, calcium, selenium, and manganese than unblanched Hazelnuts. When comparing calories, fat, energy, carbohydrates, and fiber the percentages are basically the same.
Ultimately, whether or not to blanch your hazelnuts depends on how you plan to use them. If you are looking for a quick and healthy snack, unblanched hazelnuts are a great option. But if you are planning on using them in your baking and cooking, taking the time to blanch them will result in a smoother and creamier texture in your finished product. Plus, blanching hazelnuts yourself is more affordable than buying pre-blanched nuts. So go ahead and give it a try – your taste buds (and your wallet) will thank you!