Walnuts

Walnuts are a versatile and nutritious nut with a rich, earthy flavor and a satisfying crunch. They are available year-round, with peak season in the fall when they are harvested. Walnuts are a staple in baking and are widely used in both sweet and savory dishes. They can be found in a variety of cuisines, including Mediterranean, Middle Eastern, and American, often used in salads, pesto, desserts, and as a crunchy topping for various dishes.

Walnuts Synonyms

English walnuts
Persian walnuts
Juglans regia

Walnuts Substitutes

Almonds

Different Forms/Types of Walnuts

Oil

Cold-pressed walnut oil, known for its delicate, nutty flavor, ideal for dressings and finishing dishes.

Whole

Walnuts in their shell, offering the freshest taste and longest shelf life. Ideal for those who prefer to crack nuts themselves for maximum freshness.

Ground

Walnuts ground into a meal or flour, used for gluten-free baking or as a thickener in sauces and smoothies.

Chopped

Pre-chopped walnuts are a time-saver for busy cooks, suitable for recipes where a finer texture is desired.

Shelled

Walnuts that have been removed from their shells, convenient and ready to use. They come in halves or pieces and are perfect for baking or snacking.

How to Choose Walnuts

When selecting walnuts, look for those that are plump, uniform in color, and free from cracks or holes. Shelled walnuts should be heavy for their size and not rattle when shaken, indicating they are fresh and not dried out. For walnut oil, choose cold-pressed and unrefined oils for the best flavor and nutritional benefits. Always check for any signs of rancidity, such as a sharp or bitter smell.

Cooking/Prep Tips for Walnuts

Walnuts are a versatile ingredient that can add texture and depth to a variety of dishes. For intermediate and expert home cooks, it's important to note that walnuts can be used both raw and cooked. When toasting walnuts, do so gently to enhance their flavor without burning the natural oils, which can create a bitter taste. Toasting can be done in a dry skillet over medium heat, shaking frequently until they are fragrant, or in an oven at 350°F (175°C) for 8-10 minutes. If incorporating walnuts into baking, be mindful of their fat content, which can add to the richness of the dish. Chopping walnuts before adding them to recipes can help distribute their flavor more evenly, but consider leaving some larger pieces for texture. Walnuts can also be ground into a meal and used as a gluten-free flour substitute or to thicken sauces and fillings.

Shelf Life of Walnuts

Store shelled walnuts in an airtight container in the refrigerator or freezer to maintain freshness and prevent rancidity. Whole walnuts in their shell can be kept in a cool, dry place for several months. Walnut oil should be stored in a cool, dark place and used within a few months after opening. Always keep walnuts away from strong-smelling foods as they can absorb odors.

Recommended Brands for Walnuts

walnut oil: La Tourangelle

shelled walnuts: Kirkland Signature

Cooking Techniques for Walnuts

Baking: Walnuts are a common addition to baked goods like breads, cookies, and brownies. They contribute a rich, nutty flavor and a satisfying crunch. When baking with walnuts, fold them into the batter or dough to maintain their texture.

Soaking: Soaking walnuts can improve their texture and reduce phytic acid content, which can make them easier to digest. Soak walnuts in water for 4-8 hours before draining and rinsing. This technique is often used in raw food recipes or when making walnut milk.

Toasting: Toasting walnuts in a dry skillet or oven enhances their nutty flavor and adds crunch. It's important to watch them closely to prevent burning, as this can happen quickly due to their high oil content.

Popular Walnuts Recipes

Walnut Pesto
Candied Walnuts
Walnut-Crusted Salmon

Walnuts Nutritional Information (100g)

fat: 65.21 g
fiber: 6.7 g
sugar: 2.61 g
protein: 15.23 g
calories: 654 kcal
carbohydrates: 13.71 g

Flavor Combinations

Walnuts pair well with a variety of flavors and ingredients. They complement both sweet and savory dishes. Common pairings include cheese, particularly blue cheese and goat cheese, as well as fruits like apples, pears, and grapes. Walnuts also go well with honey, maple syrup, and chocolate in sweet preparations. In savory dishes, they can be paired with herbs such as rosemary and sage, or used to add texture to salads and grain dishes. Their rich flavor also works well with roasted vegetables and meats.

Allergen Information

Walnuts are a common allergen and can cause reactions ranging from mild to severe, including anaphylaxis. Individuals with a walnut allergy should avoid all walnut products and be cautious of cross-contamination in foods processed in facilities that also handle tree nuts.

Ingredient Comparisons

Recipes with Walnuts

Pasta with Walnut Pesto