PREPARING NUTS FOR USE
Reading edition
Many nuts are ready for use as purchased. Others require shelling, skin removal, roasting or toasting, or merely cutting into pieces.
Shelling Nuts
Everyone has a favorite way of cracking nuts. Some prefer using a nutcracker, and others a hammer on a hard surface.
Hard shells are easier to crack and nutmeats break less often if nuts are first soaked in warm water several hours or overnight. Spread nutmeats and let them stand a few hours to dry before storing.
To open a coconut, pierce the “eyes” with an ice pick or large nail, and drain the liquid from the coconut.
To remove the shell easily, bake the drained coconut at 350° F. (moderate oven) for 20 to 30 minutes, or put it in the freezer for an hour. Then place the coconut on a firm surface, and tap the shell lightly with a hammer in several places until it cracks. Separate the meat from the shell.
Removing Skins
Removing thick skins from some shelled nuts gives them a delicate flavor and improves appearance. This may be done by placing nuts in boiling water (called blanching) or by roasting.
Almonds and peanuts.—To blanch shelled almonds or Virginia or Runner peanuts, put them into boiling water and let stand 3 minutes. Drain. Slide skins off with your fingers. Spread nuts on absorbent paper to dry. Roasting also will loosen the skins of peanuts, either shelled or unshelled. See page 5.
Filberts.—Spread nuts in a single layer in a shallow baking pan. Bake at 300° F. (slow oven) for 10 to 15 minutes or until heated through, stirring occasionally. Cool slightly, and slip skins off with your fingers.
Chestnuts.—Blanch chestnuts by putting them in boiling water and letting stand 2 minutes. Remove a few at a time, cool slightly, then peel 5 with a paring knife. If nuts are difficult to peel, return them to the hot water for a minute or two. Roasting also will loosen the skins of chestnuts (see below). Remove shells and skins while nuts are warm.
Coconut.—Use a vegetable parer to remove the brown skin.
Roasting or Toasting Nuts
Roasting or toasting enhances the flavor and color of nuts.
Roasting is done in the oven. Peanuts and chestnuts are commonly roasted in the shell.
Toasting may be done in the oven or on top of the range.
To roast or toast shelled nuts.—Mix 1 teaspoon cooking oil or melted fat with each cup of nutmeats, if desired, for richer flavor and even browning.
To roast or toast, spread nuts on a shallow pan or baking sheet. Heat at 350° F. (moderate oven) for 5 to 12 minutes, or until lightly browned, stirring occasionally.
Toasting may also be done in a heavy pan on top of the range. Heat nutmeats slowly for 10 to 15 minutes until lightly browned, stirring frequently.
Nuts continue to brown slightly after removing from heat, so avoid overbrowning.
Sprinkle hot roasted nuts with salt, if desired.
Cool nuts on absorbent paper.
To roast or toast processed coconut.—Use method for shelled nuts without added fat.
To roast peanuts in the shell.—Spread peanuts in a shallow pan and roast at 350° F. (moderate oven), stirring occasionally, for 15 to 20 minutes.
To test doneness, remove a nut from the oven and shell it. The skin should slip off easily and the kernel should be lightly browned and have a roasted flavor.
To roast chestnuts in the shell.—Slash through the shells on the flat side of the nuts. Place chestnuts, cut sides up, on a baking sheet. Roast at 400° F. (hot oven) until tender—about 20 minutes. Insert fork through cut in shell to test tenderness.
Cutting Nuts
Chop or cut nuts on a board with a knife that has a long, straight cutting edge, or use a nut chopper.
Sliver or slice nuts, while still warm and moist from blanching, with a thin, sharp knife blade.