A Cobnut is a type of hazelnut, which is sold as a fresh, wet nut. At the beginning of the season the husks are green and the kernels juicy. This year the weather has been exceptionally hot causing the kernels to ripen early, so they have developed their full sweet flavour.
They should be stored in a cool, dry place like a fridge, and will naturally begin to dry out creating a velvet coat, but if stored correctly will keep to Christmas. If you feel the cobnuts are a little dry, then soak them in their shells for a day or so, until they become rehydrated. Removing the husks will also help keep the nuts for longer.
Cobnuts are delicious roasted, which brings out their full flavour. Roasted nuts can be eaten on their own, or used whole, chopped or ground to flavour pasta, meringues, cakes etc.
To roast cobnuts, shell them, then cook them on tinfoil or a baking tray in an oven heated to about 150 c, 300 f, gas mark 2, for an hour, the cooking time will depend on how ripe and how dry they are. First they will go soft in the oven before they harden and do take care not to let them burn.
Most cobnuts are grown in Kent, but there are commercial