- Season
- Available all year. The hazelnut harvest is in late summer and early autumn (roughly August to September), and fresh-crop kernels reach shops in the following months. Demand in Czech shops peaks before Christmas, when cukroví (Christmas biscuits) are baked.
- Price
- Medium
- Nutrition per 100 g
- 602 kcal
- 13.5 g protein
- 53.5 g fat
- 26.5 g carbs
Peeled Hazelnuts
Nuts and dried fruit
Peeled Hazelnuts
Lískové ořechy loupané are hazelnut kernels (from the hazel, Corylus avellana, Czech líska obecná) sold already taken out of their hard shell, in bags of about 100–500 g in Czech supermarkets, health-food shops and nut specialists. The word loupané ("peeled" or "shelled") is used loosely on Czech labels.
In practice
How to store
- On the counter
Keep unopened packs in a dry, dark, cool place, ideally below 20 °C. After opening, move the kernels to an airtight jar. Warmth, light and air make the oils go rancid, so use opened kernels within a few weeks.
- In the fridge
In an airtight container, kernels keep well for about 3–4 months. Storing them sealed stops them picking up odours from other foods.
- In the freezer
Freeze in a well-sealed bag or box for up to about a year. You can use them almost straight from the freezer for baking or grinding. Let them come to room temperature in the closed container first, so condensation does not make them damp.
How to choose
First, check the label and the picture to see what the bag contains. Kernels with a brown, papery skin are the natural kind. Pale cream kernels have had the skin removed, and labels may call them loupané, blanšírované or bez slupky. For fine creams, pralines and light-coloured doughs, skinless kernels are easier to use. For snacking, granola or rustic baking, skin-on kernels are fine. Look for whole, plump, evenly coloured kernels with few broken pieces. Avoid packs with dust, shrivelled or very dark kernels, or any sign of mould or insects. Check the best-before date (datum minimální trvanlivosti) and buy fresh stock where you can, because hazelnuts go rancid over time. Kernels are also sold by size (for example 11–13 mm or 13–15 mm). Larger kernels look better whole, but size does not matter for ground nuts. Kernels that smell like paint, soap or old oil have gone rancid and should not be used.
What to swap in
Best swap
Walnuts (vlašské ořechy) are the classic Czech alternative in cukroví, nut fillings and cakes. Almonds (mandle) work well where you want a milder, paler result, for example in vanilkové rohlíčky.
In a pinch
Ground almonds, cashews or pecans for texture and richness. For a nut-free version, use toasted sunflower seeds or toasted oat flakes, but the flavour will be different.
Preparation
Shelled kernels are ready to use. Toasting brings out much more flavour. Spread the kernels in one layer on a baking tray and toast at 160–180 °C for about 8–15 minutes, shaking the tray once, until they smell fragrant and turn golden inside. Nuts burn quickly at the end, so watch them closely. If the kernels still have their skins and a recipe needs skinless nuts, rub the hot toasted kernels in a clean tea towel. Most of the skin will come off, and a little left on is fine. For grinding, let the nuts cool fully and pulse them in short bursts, or use a nut mill (mlýnek na ořechy). If you grind too long, they turn into an oily paste. Adding a spoonful of the recipe's sugar or flour helps keep the meal loose.
Don't toss it
Use kernels that are broken, slightly too dark after toasting, or left over from Christmas baking. Grind them into hazelnut meal for cakes and crumbles, or blend them with a little oil, cocoa and sugar into a homemade spread. You can also stir them into granola or sprinkle them over porridge. Throw away the papery skins that come off during toasting. Throw away rancid nuts too, because the off flavour cannot be removed.
In the kitchen
Cooking
In Czech kitchens, hazelnuts are mainly a baking nut. Ground hazelnuts go into Christmas cukroví, such as vanilkové rohlíčky (vanilla crescents), which can be made with hazelnuts, walnuts or almonds. They also go into nut doughs, cake bases, sponge layers and nut fillings. Whole or chopped toasted hazelnuts are used in griliáš (nut brittle) and in chocolate pralines, and they decorate cakes and dortíky (small cakes). Beyond baking, toasted chopped hazelnuts can top salads, roast vegetables, porridge and yoghurt. Hazelnuts can be blended into nut butter or used for a homemade plant drink. Hazelnut crumbs also make a crust for fish or poultry. Toasting before use brings out the most flavour.
Goes well with
- Chocolate
- Cocoa
- Coffee
- Vanilla
- Caramel
- Honey
- Butter
- Apples
- Pears
- Plums
- Orange Zest
- Cinnamon
- Oats
- Brown Butter
- Soft Cheeses
What it is
Lískové ořechy loupané are hazelnut kernels (from the hazel, Corylus avellana, Czech líska obecná) sold already taken out of their hard shell, in bags of about 100–500 g in Czech supermarkets, health-food shops and nut specialists. The word loupané ("peeled" or "shelled") is used loosely on Czech labels. Some packs contain whole kernels that still have their thin brown skin. Many nut specialists use "loupaná" for kernels whose skin has also been removed, and sell skin-on kernels as "natural". Either way, the product is the ready-to-use kernel. No cracking is needed, and it goes straight into baking, desserts or snacking. Most kernels sold in Czechia are imported, mainly from Turkey, Georgia and Italy, though hazel grows wild all over the Czech countryside.
How it tastes
Sweet, rounded and buttery, with a clean nutty taste. Kernels that still have their brown skin taste slightly bitter and astringent, because the skin contains tannins. Kernels without the skin taste milder and sweeter. Raw kernels are gentle and slightly milky. Toasting makes them deeper and more aromatic, with notes of caramel and cocoa, and gives them a crisper texture.
Common questions
What does "loupané" mean on a pack of Czech hazelnuts?
Do I need to remove the brown skin?
Can I use hazelnuts instead of walnuts in Czech Christmas biscuits?
How should I store shelled hazelnuts?
Are hazelnuts a common allergen?
Deep dive
3 min read
Varieties
By skin.
Natural, skin-on kernels have a thin brown seed coat and a slightly bitter edge. Skinless kernels are pale and sweeter, and the skin is usually removed by blanching or by roasting and rubbing. On Czech labels, both may be called loupané, so check the picture or the description.
By treatment.
Raw kernels (nepražené) are sold for baking and grinding. Roasted kernels (pražené) are sold for snacking and confectionery, and are sometimes salted.
By size and cut.
Whole kernels are graded by diameter. Shops also sell halves, chopped hazelnuts (sekané) and ground hazelnuts (mleté), which save time when baking.
By origin.
Most kernels come from Turkey, which produces most of the world's hazelnuts. Georgia, Italy and Azerbaijan are other common sources. Wild hazel (líska obecná) grows across Czechia, and people gather the nuts in late summer, but domestic commercial production is small.
Related products, not the same item.
In-shell hazelnuts (neloupané) need cracking. Hazelnut spreads and hazelnut paste are processed products made from the kernels.
History
Hazel is native to Central Europe, and people there have gathered its nuts since prehistory. In the Czech lands, hazel has long been a common hedgerow and woodland shrub, and gathering lískové oříšky (hazelnuts) in late summer is a familiar countryside custom. Today, the kernels sold in Czech shops are almost all imported.
Science
Hazelnut kernels are mostly fat, made up largely of monounsaturated fatty acids, especially oleic acid. This high fat content is why the kernels taste rich and grind into a paste. It is also why they go rancid when exposed to air, light and heat, as the oils oxidise.
The thin brown skin contains tannins and other polyphenols, which give it its bitterness and astringency. When the skin is roasted, it dries and separates from the kernel. Roasting also causes Maillard reactions between sugars and amino acids, which create the toasted, cocoa-like flavour.
Food safety: hazelnuts are one of the tree nuts (skořápkové plody) that must be declared as allergens under EU Regulation 1169/2011. The allergy can be severe. Packs often warn of possible traces of peanuts or other nuts. Like other nuts, hazelnuts can be contaminated with aflatoxins, which are mould toxins. The EU sets maximum levels for them, and imports are checked. Throw away any mouldy, shrivelled or bitter-tasting kernels.
Sourcing and ethics
Turkey dominates the world hazelnut harvest, much of it grown on small family farms along the Black Sea coast. NGOs and media have reported problems there, including child labour and poor conditions for seasonal migrant pickers. Some large buyers run traceability and labour-monitoring programmes in response. If this concerns you, look for packs that name the country of origin, and for organic (BIO) or certified supply chains. Gathering wild Czech hazelnuts, or buying from local growers where possible, are other options. Hazel is also a useful shrub for hedgerows and wildlife.