Oregon Hazelnuts are available in a wide variety of forms our processors can customize to individual specifications.




Trends & Usage


Clean, dry, in the shell Longer shelf life Snacking whole or partially cracked

Natural Kernels

Whole kernel – brown skin intact Nut recognition, coat with candy / chocolate Snack, confectionery, bakery

 Roasted Kernels

Roasted – skins more loose Flavor intensified Snack, confectionery, bakery, garnish


Size from small to large (approx.1/16″ – 3/8″) Even distribution, uniform intensified flavor, crunchy texture and appearance Bakery, artisan breads, confectionery, entrees, salads, soups, encrusting,cereals, bars, toppings, dairy products

Whole & Broken Pieces

Whole kernels, halves and pieces


Whole kernels sliced lengthwise Decorating cakes, cookies, pastries, candies


Finely ground, free flowing Flour replacer, binding and flavoring agent Bakery, fillings & sauces, low carb foods, health foods, confectionery, ice cream



Finely ground nuts. Consistency similar to natural peanut butter; unsweetened. (25 +or- 5 microns) Adds flavor, richness & protein, lowers melting point of chocolate for creamy texture, replaces carbohydrates Bakery, dairy, yogurt, icings, fillings, toppings, variegates, truffles, tortes, background flavor



Finely ground nuts. Sugar added; spreadable but grainy. Light, medium or dark roast Adds body, sweetness, flavor & moisture. Lowers melting point of chocolate for creamy texture Bakery icings and fillings, confectionery, dairy