7 Hazelnut Substitutes That Add Flavor and Crunch

Swapping nuts in recipes can feel like a small culinary puzzle. If a recipe calls for hazelnuts but your pantry is bare, choosing the right substitute matters — both for flavor and texture. We tested a range of nuts to find the best alternatives to hazelnuts (Corylus avellana), which are known for their sweet, buttery profile. Below are seven reliable hazelnut substitutes and how to use them so your baking and cooking keep tasting great.

7 Easy Substitutes for Hazelnuts

Hazelnuts have a distinct flavor and texture, but many other nuts can stand in effectively in recipes. Here are seven top substitutes and what to expect from each.

1 – Almonds

Almonds are the most straightforward swap for hazelnuts. Their neutral, slightly sweet flavor and satisfying crunch make them usable in a 1:1 ratio in most recipes. They improve cookies, cakes and crusts without overpowering other flavors. If you want crunchy texture in brownies or a nutty layer in tarts, sliced or chopped almonds work very well.

2 – Walnuts

Walnuts bring deeper, earthier notes and a slightly bitter edge that can add complexity to baked goods and savory dishes. Use walnuts in a 1:1 swap for hazelnuts when you want a richer, more robust flavor profile. They’re excellent in cookies, quick breads and salads where a stronger nutty presence is welcome.

3 – Pecans

Pecans offer a buttery, caramel-like sweetness and a tender texture that complements pies, tarts and many desserts. Use them one-for-one for hazelnuts to add richness and a slightly softer bite. Pecans work particularly well in recipes where you want added sweetness and a melt-in-your-mouth quality.

4 – Macadamia Nuts

Macadamias have a very creamy, buttery flavor and can be used as a 1:1 replacement for hazelnuts in many baked goods. Their richness makes them ideal for cookies, shortbreads and fillings where a smooth, decadent texture is desired. Because they’re so rich, they can transform a recipe into something more luxurious.

5 – Pistachios

Pistachios add a distinct, slightly sweet flavor and a vibrant green color. They work well as a one-for-one swap in cookies, cakes and confections where both flavor and appearance matter. Their unique taste pairs especially well with chocolate and citrus components.

6 – Peanuts

Peanuts are an economical alternative with a pronounced nutty, slightly salty flavor. While technically a legume, they make a good substitute for hazelnuts in brownies, cookies and savory dishes when you want bold, familiar nuttiness. Use them in equal amounts but be mindful of their stronger flavor profile.

7 – Cashews

Cashews bring a mild, sweet, creamy texture that works particularly well in desserts that benefit from richness, such as cheesecakes, puddings and creamy fillings. Substitute cashews 1:1 for hazelnuts to add smoothness and a subtle buttery note.