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| Selection & Storage |
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| Selection |
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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; shrivelled nutmeats mean the nuts have passed their prime. |
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| Storage |
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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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| TOAST before you toss! |
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| 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. |
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| SKILLET: In large, dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes. |
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