Shelling walnuts can be a chore, especially when you have several kilos in front of you. Not only do nuts with hard shells often require strength, but they also make a mess when fragments fly in all directions. Fortunately, there are ways to make the job easier and minimise the mess in your kitchen.
A simple trick with hot water
If you want to make shelling nuts easier, without the hassle and mess, try a simple hot water trick. Simply pour boiling water over the nuts and leave under a lid for about 15 minutes. Then drain and rinse with cold water. Shells treated in this way are easy to open without splinters flying all over the kitchen. What’s more, you get beautiful whole kernels that you can use not only for baking, but also to decorate your dishes.
Another option is to boil the nuts directly. Simply cover them with water and boil for 5 minutes. After rinsing with cold water, you can start shelling. In many cases, a gentle squeeze with your fingers will do the trick.
Shelling with a hammer
If you don’t have a peeler and don’t want to use hot water, you can use a hammer. Place the nuts in the bottom of a wide paper box, cover with an old tea towel and gently crack them with a hammer. Be careful not to crush the kernels with too much pressure. This will also prevent a mess as the fragments will remain under the cloth.
How to store nuts properly so that they last
Shelled nuts can be stored for a long time, but there are some guidelines to follow to prevent spoilage. Firstly, they should be dried thoroughly to prevent mould. Then store them in a dark, airtight container, but not for too long as the fats in the nuts can oxidise and turn rancid.
If you want to store nuts for longer, the best way is to keep them in the fridge, where they will keep for up to six months. Frozen nuts can be kept for up to a year. However, it is important to ensure that the nuts are not stored near aromatic foods as they absorb odours easily. For longer storage, nuts should be kept in their shells in a dry and airy place, such as a mesh bag.
