Among nuts, hazelnuts are one of the most sensitive to moisture and light. Stored correctly they keep for months; stored badly they lose their aroma within weeks.
Moisture is the hazelnut’s greatest enemy. In-shell nuts held at the right humidity keep their aroma for a long time. Cupboards near a dishwasher or hob are unsuitable because of steam.
Direct sunlight accelerates oxidation of the oil. If you use a glass jar, keep it inside a cupboard rather than on the worktop.
An open pack is the main cause of rancidity. If you keep the original packaging, seal it tightly; transferring to a jar with a lid is better still.
The shell is a natural protector. For long storage, buying in-shell is an advantage. Kernels should be eaten more quickly once opened.
In hot summer months, keeping kernels in a sealed container in the fridge extends shelf life. For very long storage the freezer works too; do not refreeze after thawing.
Refrigeration is not required; it hardens in the cold and becomes hard to spread. A cool, dark cupboard shelf is enough. Use a dry spoon every time.
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