Discover Cobnuts: Britain’s Home‑Grown Hazelnut Upgrade
When autumn arrives in the UK, cobnuts start popping up at farm shops and markets — yet many bakers have never tried them. Think of cobnuts as a fresh, flavour‑packed cousin to the hazelnut: bigger kernel, sweeter profile, and a satisfying crunch that can transform cakes, tarts, and seasonal desserts.
What Exactly Are Cobnuts?
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Botanically: A cultivated variety of hazelnut (Corylus maxima).
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Grown in Britain: Kent orchards supply the majority, with harvest running August–October.
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Texture & Flavour: Larger, slightly softer kernel when fresh; deeper, sweeter nuttiness once air‑dried or lightly roasted.
Nutritional Highlights
Rich in vitamin E, folate, fibre, and magnesium — plus the same heart‑healthy monounsaturated fats found in traditional hazelnuts.
5 Ways to Bake With Cobnuts
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Caramelised Cobnut Praline
Blitz roasted cobnuts with caramel to fold into buttercream or swirl through brownies. -
Cobnut Frangipane Tart
Replace almonds with finely ground cobnuts for a deeper, autumnal note. -
Chocolate‑Cobnut Mini Loaf Cakes
Fold chopped, toasted cobnuts into your favourite chocolate batter — then top with ganache and more roasted pieces for crunch. -
Cobnut Crumb
Pulse with a touch of Demerara sugar, sprinkle over fruit crumbles or baked apples. -
Nutty Meringue Layers (Dacquoise)
Swap half the ground almond for cobnuts to add warmth and bite to dacquoise discs.
Need step‑by‑step pastry guidance? My Online Pâtisserie School dives into nut‑based cakes, pralines, and advanced layering techniques.
How to Buy & Store
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Fresh (green) cobnuts: Eat within a week or dry in a ventilated place.
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Dried cobnuts: Keep in an airtight jar up to 6 months.
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Where to buy: Kentish orchards, farmers’ markets, or UK online nut specialists.
Sustainable British Choice
Choosing cobnuts supports local UK growers and reduces food miles versus imported hazelnuts. They also fit beautifully into a clean‑ingredient baking ethos.
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