Mastering the art of preparing black walnuts
Before you can enjoy their distinctive flavor, black walnuts require a bit more effort than their English counterparts. The key to a great eating experience lies in proper preparation, which helps mellow their strong flavor and ensures the nutmeat is at its best.
Harvesting and hulling
Black walnuts are native to North America and are typically harvested in the fall, from late September through October. The best nuts are gathered as they fall naturally from the tree, identifiable by their thick, green outer husks. The hulls will stain your hands, clothes, and concrete with a dark, stubborn dye, so wearing gloves is essential during this stage. To remove the husk, some foragers use their boots to roll the nut on a hard surface, while others run them over with a car on a gravel driveway.
Washing and curing
After hulling, the nuts should be thoroughly washed to remove any residual husk and debris. Good nuts will sink in water, so discard any that float, as these are likely undeveloped or damaged. After washing, the nuts must be cured in a cool, dry, well-ventilated area for several weeks, ideally 2-3 weeks. This curing process is vital, as it allows the flavor to develop and makes the nutmeat firmer and easier to extract.
The challenge of cracking
One of the most significant challenges with black walnuts is their incredibly tough shell. Standard nutcrackers are often insufficient. Many experienced foragers and cooks recommend specialized tools or more robust methods.
Common cracking methods:
- Hammer: Place the nut, pointy-end up, on a hard surface and strike it firmly but carefully with a hammer.
- Bench Vice: A bench-mounted vice can apply steady, controlled pressure to crack the shell without pulverizing the kernel.
- Specialized Crackers: Several heavy-duty black walnut crackers are available commercially for those who process large quantities.
Toasting for superior flavor
While raw black walnuts can be eaten, their strong flavor is often tamed and enhanced by toasting. Toasting intensifies their nutty aroma and adds a satisfying crunch, making them more versatile in recipes. You can toast them on the stovetop in a dry skillet over medium heat or in the oven on a baking sheet. Always keep a close eye on them, as they can burn quickly.
Culinary uses: sweet, savory, and sophisticated
The bold, earthy, and sometimes fruity flavor of black walnuts makes them a standout ingredient in both sweet and savory dishes. Their intensity means they pair best with other robust flavors, and they can easily replace English walnuts for a more complex taste profile.
Savory applications
Black walnuts can add a unique, rustic flavor to a variety of savory meals:
- Pesto: Substitute pine nuts with toasted black walnuts for a richer, woodsy pesto that pairs beautifully with pasta or crusty bread.
- Salads: Sprinkle toasted black walnuts over salads with earthy ingredients like roasted beets, mushrooms, or sharp cheeses like blue cheese or goat cheese.
- Stuffing: Add them to wild rice or traditional stuffing recipes for a deep, nutty flavor that complements holiday meats like turkey or chicken.
- Crusted Meats: Use ground black walnuts as a crunchy, flavorful crust for fish or chicken.
Sweet applications
Their bold flavor can hold its own against rich, sweet ingredients, making them an excellent addition to desserts:
- Baked Goods: They are a classic addition to fudge, cookies, brownies, and banana or pumpkin bread.
- Ice Cream: Black walnut ice cream is a beloved, old-fashioned treat that showcases the nut's potent flavor against a creamy backdrop.
- Candied Walnuts: Candying them with a simple syrup or butter and brown sugar creates a delicious snack or topping for ice cream and baked goods.
- Maple Pairings: Black walnuts and maple syrup are a classic pairing. They work wonderfully together in scones, cakes, and other desserts.
Black walnuts vs. English walnuts
While both nuts come from the same family, their flavor and nutritional properties are distinctly different. Understanding these differences can help you decide when to use one over the other. The black walnut's more intense flavor and higher protein content are notable distinctions.
| Feature | Black Walnuts | English Walnuts |
|---|---|---|
| Flavor Profile | Intense, earthy, bold, and slightly fruity/bitter. | Milder, more buttery, and less complex. |
| Protein Content | Significantly higher (6.8-8g per 1/4 cup serving). | Lower (around 4g per 1/4 cup serving). |
| Shell Toughness | Very hard and difficult to crack, requiring specialized tools. | Much thinner and easier to crack with a standard nutcracker. |
| Primary Uses | Best in dishes where a strong, distinctive flavor is desired, or when paired with bold flavors. | More versatile due to mild flavor, suitable for most recipes. |
| Availability | Primarily harvested wild and available seasonally from specific vendors. | Widely available in most grocery stores year-round. |
Health benefits of black walnuts
Beyond their culinary appeal, black walnuts offer impressive health benefits, with a rich nutritional profile that supports overall wellness.
Nutritional highlights:
- High Protein: As mentioned, they boast the highest protein content among tree nuts, beneficial for satiety and muscle health.
- Antioxidants: Rich in plant antioxidants like polyphenols and ellagitannins, they help fight inflammation and cellular damage.
- Omega-3s: They are a source of alpha-linolenic acid (ALA), a type of omega-3 fatty acid that is beneficial for heart health.
- Vitamins and Minerals: They provide key nutrients like manganese, phosphorus, magnesium, iron, and folate.
Some research also suggests potential benefits for gut bacteria, cholesterol levels, and even certain anticancer properties, though more research is needed.
Conclusion
Ultimately, the best way to eat black walnuts depends on your personal taste and how you prefer to enjoy their robust, earthy flavor. Whether toasted and sprinkled on a salad, baked into a rich fudge, or simply enjoyed raw after proper curing, black walnuts offer a unique culinary experience that rewards the effort of preparation. Start by mastering the preparation steps of husking, washing, and curing, and then experiment with their bold flavor in both sweet and savory dishes. Their impressive nutritional profile makes them a healthy and delicious addition to any diet.
For more information on the health aspects of black walnuts, see this resource on Medical News Today.
How to get started with black walnuts
- Source your nuts: You can either forage for wild nuts in the fall or purchase pre-shelled, cured black walnuts from specialty stores like Hammons.
- Toast for flavor: A quick toast in the oven or on the stovetop will enhance the flavor and texture, making them more versatile for recipes.
- Substitute wisely: Due to their intense flavor, use black walnuts in recipes where they can be the star, or adjust quantities when substituting for milder nuts.
- Pair thoughtfully: Combine black walnuts with ingredients that can stand up to their boldness, such as maple, dark chocolate, or pungent cheeses.
- Store correctly: Store shelled black walnuts in an airtight container in the refrigerator or freezer to prevent them from going rancid due to their high oil content.
