Gusta Chopped Hazelnuts glass jar from Sicily
Gusta Sicilian chopped hazelnuts close-up
Gusta chopped hazelnuts for desserts and baking
Gusta chopped hazelnuts ingredients label
Gusta chopped hazelnuts resealable jar
Sicilia

Gusta Chopped Hazelnuts

4.616 reviews

Chopped hazelnuts from Sicilia. Sun-dried and cracked, one ingredient.

$12.47

Purchase type
  • Sun-dried and cracked by the family that grows them
  • Ships from our New York warehouse in 1-2 days
  • Free shipping over $75
Hazelnut orchard on terraced stone hillside, Sicilia interior hills
Place
Sicilia’s interior hills carry hazelnut orchards on old stone terraces, most of them worked by the same families for decades. The Mediterranean climate, warm summers and cool winters, gives the nuts time to develop their oils before they fall. Hazelnuts from these hills have a concentrated sweetness and a dry crunch.
Hazelnuts drying on woven mat, cracked hazelnut in foreground
Process
The hazelnuts are harvested when they fall and sun-dried on mats to draw out remaining moisture. Once dry, they are cracked and chopped small. The family handles the drying and the cracking in the same short window, every year.
Older hands cracking hazelnuts with wooden mallet on stone slab
People
We work with a family in Sicilia that tends a small orchard on the island’s interior hills. The hazelnut season is short and there is no shortcut to timing it right. They pick and process together, in the same weeks they have always used.

What's inside

Ingredients
Hazelnuts. No added salt. No added oil. No preservatives.
Certifications
  • Made in Italy
Contains
Hazelnuts (tree nuts).

How to use it

Scatter over yogurt, gelato, or hot chocolate. Fold into cake batter or press onto a tart. Finish roasted beets or winter squash.

These go over our morning yogurt. Then into everything else.

Pairs with

From the recipe book.

Cook a

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The rest of the pantry

Questions

  • Are these roasted or raw?
    Sun-dried after harvest, not oven-roasted.
  • Are they salted?
    No added salt. One ingredient: hazelnuts.
  • How long do they keep once opened?
    Keep the lid tight and store away from heat and light. At room temperature: 3-4 months. In the refrigerator: up to 6 months. Rancid hazelnuts smell like paint or cut grass, not a subtle off-taste.
  • What is the best way to use them in baking?
    Fold into cake or brownie batter before baking, press onto a tart shell before blind baking, or scatter over the top after baking. They pair well with dark chocolate, orange zest, and coffee.
  • Are these a single ingredient?
    Yes. Hazelnuts only. Nothing added.
  • Can I use them in savory cooking?
    Yes. They work over roasted beets, in vinaigrettes, folded into compound butter, or scattered over roasted winter squash.
  • What do I do with the last of the jar?
    Fold into yogurt, blend into a nut butter with a food processor, press onto a round of fresh cheese, or use as a crust coating for baked fish.
  • How is this shipped?
    Ships from the US. In-stock orders go out within 1-2 business days. Free shipping over $75.
  • What if it arrives damaged or I don’t love it?
    Write to us. We refund within 60 days, no questions.

Reviews

Six Italian regions. Nothing reformulated. Imported direct.