In early October a man came in the office rubbing his head. He shared a word of wisdom: “Don’t walk under the walnut trees this time of year!” Like Chicken Little, his sky was falling. Now the tree nut harvest is in full swing. So what can be done with all those walnuts (or hickory nuts or hazel nuts)? Here are some ideas.

Nuts are high in oil and so can become rancid or stale if not stored right. If left to their own devices, they can also become wormy. For year round use, store nuts as soon as they are thoroughly dry. For harvesting or collecting, hulling and drying walnuts, see Home Production of Black Walnut Nutmeats, G 5100.

Store unshelled nuts in airtight containers in a dry, dark place, 70°F or cooler. The nuts will stay fresh this way for about four months.

Freezing nuts keeps them much longer. Avoid freezer burn or they can become pithy. To freeze walnuts, pecans, hickories and other nuts (except chestnuts), place nuts in a damp place overnight to prevent brittleness of the kernels while cracking. Shell nuts, keeping nutmeats as whole as possible. Spread in a thin layer to dry for 24 hours. Package in airtight bags for freezing.

If you have lots of chestnuts, choose fully mature ones to freeze. Slit shells of chestnuts to prevent exploding during heating. Spread chestnuts in a single layer on a shallow pan. Heat in a 400°F oven for 20 to 25 minutes. Remove from oven, cool and package in a freezer container. Seal and freeze.

Roasting nuts brings out their full flavor. Roasted nuts don’t stay fresh for more than 2 or 3 weeks, so only roast as many as can be eaten in that time. To roast, spread shelled nuts in a shallow pan and bake at 350°F for 5 to 12 minutes. Stir occasionally. Nuts are done when they turn golden brown. Nuts will continue to brown a little after they are removed from the heat.

For richer nut flavor and for adding other flavorings, mix each cup of nutmeats with 1 teaspoon of vegetable oil before roasting. This also helps to produce more even browning. If you like, sprinkle the hot, roasted nuts with a little salt or other flavorings. Spread on paper towels to cool and drain.

You can also roast nutmeats on top of the stove in a heavy skillet. Just heat for 10 to 15 minutes until lightly browned. Stir frequently.

Source: Nuts – From Harvest to Health, MP 602