Freezing Hazelnuts, before or after peeling and roasting? I've got 3 pounds of raw, unpeeled hazelnuts. I probably won't use most of them right away so I'm inclined to freeze them. I'm going to peel them using the boiling with baking soda trick, then toast them. Will it make a difference if I freeze them before or after peeling/toasting?
I roast all the nuts I buy and then freeze them.  I have never had a problem with moisture in them at all. I like having them ready to use when I bake.