Homegrown by the family.
Three generations of farmers in the Willamette Valley — the corner of Oregon where nearly every hazelnut in the country grows. Roasted dark, salted dry, candied sweet, and shipped the week they crack.
Raw, salted, dark roast, candied, or boxed as a gift. Cracked and shipped within a week of the fall harvest.
Cracked at the table. Stored cold from the day they came off the tree. Shipped within a week of harvest in fall, frozen-fresh the rest of the year. Buy them by the pound and put a nutcracker on the counter.
Lightly roasted to preserve that buttery taste, adequately salted to perfection. The everyday Astronut — dry-salted, never oily, eaten a handful at a time straight from the bag.
Caramelized in raw sugar until they crackle, then broken into clusters. Sweet, glassy, and dangerous by the bowl. Scatter them over ice cream or just admit what they really are and eat them like candy.
The Willamette Valley grows about ninety-nine percent of the country’s hazelnuts. Mild winters, a long spring, deep clay — the tree wants exactly what this stretch of Oregon has.
A hazelnut ripens on the branch, then drops on its own — no ladder, no shaking. The crop comes off the ground in October and dries a week before anything meets a roaster.
Read the farm story →The Astronuts family has farmed this corner of the Willamette Valley for three generations. The first hazelnut trees went in the ground in 1925, and some of them are still bearing.
Hazelnut met chocolate in Turin two centuries ago, when a chocolatier stretched scarce cocoa with ground nuts. The pairing stuck.
For bakeries, chocolatiers, restaurants, and the well-organized. 50–500 lb minimums.
Wholesale & bulk →Open by appointment, October through December. Bring boots and a basket.
See the farm →For anything a website can’t answer. We read every message.
hello@jonsastronuts.com