Blanched hazelnuts are a type of hazelnut that has undergone a process called blanching, which involves removing the skin or outer shell of the nut. This process is done to achieve a smooth and uniform appearance, as well as to enhance the texture and flavor of the nut. Blanching is typically carried out by briefly boiling the hazelnuts in water and then immediately transferring them to cold water. The heat causes the skin to loosen, making it easier to remove. Once blanched, the nuts are usually dried and sometimes roasted to further enhance their flavor. Blanched hazelnuts have a pale, creamy color compared to their natural brown counterparts. The removal of the skin also results in a slightly milder taste and a smoother texture. These nuts are commonly used in various culinary applications, including baking, confectionery, and as an ingredient in savory dishes. The blanching process not only affects the appearance and taste of hazelnuts but also has some impact on their nutritional profile. Hazelnuts, in general, are known for their high content of healthy fats, protein, dietary fiber, vitamins (such as vitamin E), minerals (such as magnesium and potassium), and antioxidants. While blanching may cause some loss of nutrients due to exposure to heat and water, the difference is generally minimal.