Prep Method: Stove Top
Updated October 19th, 2022
English walnuts; usually referred to as Walnuts are the most popular of the walnut family.
The trees grow best in a moderate climate.
The husks of mature nuts are cracked when they fall from the tree. Harvest them immediately, leaving the un-cracked nuts on the ground until they are fully ripe and the husks come off easily.
The fresh nutmeat should be white. Old or rancid kernels are a dull gray.
Dry walnuts until the divider between the halves breaks with a snap. If the divider is rubbery, dry further.
Because the Walnut's shell is not very appealing, the shells are frequently bleached after the nuts are completely dry to improve their appearance. If you plan to bleach your Walnuts, bleach only those which have a closed shell to prevent the bleach solution from penetrating to the kernel.
Bleaching the Walnuts is an optional procedure. It doesn't affect the flavor of the nut.
If you decide to bleach walnuts, use household chlorine bleach. Refer to the container for the chlorine percentage and add the amount recommended below for each gallon of lukewarm water.
Chlorine content Amount per gallon
5% 28 fluid ounces (3 1/2 cups)
10% 14 fluid ounces (1 3/4 cups)
12% 12 fluid ounces (1 1/2 cups)
14% 10 fluid ounces (1 1/4 cups)
16% 9 fluid ounces (1 1/8 cups)
18% 8 fluid ounces (1 cup)
20% 7 fluid ounces (7/8 cup)
A tablespoon of vinegar per gallon of solution will speed the bleaching action.
Hold nuts in the solution 3 to 4 minutes, then remove, drain and dry them. The bleaching action will continue for a day or two.
The bleach solution may be used repeatedly with other batches of nuts.
Usually found in the Nuts Aisle.