What is a cobnut? It is essentially a close relative of a hazelnut, but unlike its ‘cousin’, Kent cobnuts generally are eaten green. They also have a different taste, having been grown in a wetter climate compared to the world hazelnut production which is concentrated in hot and dry climates like northern Turkey, Italy, southern France and California. When picked green and eaten immediately, these nuts have a creamy texture with a lovely light hazelnut flavour. If they are left to go brown and then lightly toasted, they develop an amazing taste described as somewhere between a chestnut and a hazelnut.