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| Toast before you toss! Bring out the nutty,
rich flavour of your walnuts – toast
them before tossing into salads, stir-fries, pasta dishes and more. Here’s
how: |
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| OVEN: Spread chopped walnuts evenly onto
a baking sheet or in a shallow pan. Bake at 350ºF [180ºC] for 5 to
7 minutes or until lightly browned. Stir several times for even toasting. Be
sure to keep an eye on them though – they
burn easily. Cool before using. |
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| MICROWAVE: In glass pie plate spread
3/4 cup [175 mL] walnuts in
a single layer. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes.
Cool before using. |
|
| SKILLET: In large, dry skillet over medium-high heat, cook walnuts until
lightly toasted, about 1 to 2 minutes. |
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| When buying walnuts in the shell, choose those free of cracks or holes. Shelled
walnuts should be plump, meaty and crisp; shriveled nutmeats mean the nuts have
passed their prime. |
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Walnuts in the shell can be stored in a cool, dry place up to
three months. |
|
Shelled nutmeats should be refrigerated, tightly covered, up to six months.
They can be frozen up to a year. |
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