Baking with Walnuts

Ahhh...the wonderous walnut!  People have been baking with them for ages.  They are one of the leading nut crops in the United States.  The most familiar is the English walnut,  the one we see the most in the grocery stores.  The more elusive Black walnut is harder to find and has a stronger flavor than its English cousin.

Walnuts are widely available throughout the United States.  They can be added to almost any baked good to provide good flavor and crunch.  One way to get the most flavor from walnuts, is to toast them before adding to your favorite recipes.  This can be done in several different ways.  You can toast them in the oven, on top of the stove, or even microwave them.  The quickest way for me is to put some walnuts in a non-stick frying pan on top of the stove and set the heat to medium.  You don't need to add oil to the pan, because the walnuts will release their own essential oils as they heat up.  Stir frequently, so they don't start to burn.  The toasting process can happen quickly once the pan gets hot enough, so you should never walk away or forget what you are doing.  When you can  start to smell the walnuts toasting, they are close to being done. 

To toast them in the oven, set the temperature to 350 degrees.  Spread the walnuts out on an ungreased baking sheet and bake for approximately 8-10 minutes.  Stir them half-way through for even browning.  Again, you must watch them carefully so they don't start to burn.  Always let the walnuts cool after toasting before adding them to your recipe.   To toast the nuts in the microwave, spread them out on a microwave-safe plate.  Microwave on high for one minute and stir well.  Continue to microwave at 30-45 second intervals until lightly toasted and fragrant.

Not only are walnuts very tasty, they are very healthy!  Walnuts contain vitamins, B, C & E.  They are also high in Omega-3 fatty acids which help to keep your bones healthy.  Omega-3 increases calcium absorption.  If you eat only 1/4 cup of walnuts a day, you will get 95% of the daily recommended intake of Omega-3.  The oils in walnuts are mostly polyunsaturated, which are considered the "good" oils to include in your diet.

Finally, when storing walnuts you should keep them either in the refrigerator or the freezer.  As walnuts age, the essential walnut oil can turn rancid and give an "off" taste.  Walnuts can be refrigerated for 6 months, or stored in the freezer for up to a year.

Enjoy baking with walnuts,
Pam