Nuts

Technically, acorns, chestnuts and hazelnuts are the only "true" nuts. Almonds, Brazils, cashews, macadamias, peanuts, pecans, pine nuts, pistachios and walnuts are "seeds". The term "nut" is broadened to include the seeds.

Nuts are the edible fruit from trees or bushes enclosed in a shell, of varying degrees of hardness, which serves as a protective coating from predators. Inside the shell of each nut is one edible kernel. The outer skin of the nuts is usually bitter and removed by blanching or toasting. Toasting the nuts in the oven also enhances the nut's buttery flavor and gives them a golden color with added crunch.

To toast the nuts, spread on a baking sheet and bake in a 350° F (180° C) oven for approximately 8-20 minutes. Remove the nuts from the oven when they are light golden-brown in color and fragrant. The baking time depends on the type and size of the nut. Toast the nuts in advance and store at room temperature in airtight containers or plastic bags for up to a week.

Nuts are sold in various forms: shelled and unshelled: raw, toasted, toasted and salted, smoked, candied and with various flavorings. Nuts are also available whole, chopped, or ground. When buying unshelled nuts look for nuts that are smooth and unblemished, heavy for their size, and do not rattle when shaken (except for peanuts), as rattling indicates the nutmeat is old. Shelled nuts should be uniform in color and size, and plump. Discolored or shriveled nuts means they are old. Always buy nuts from a place where you know there is a high turnover rate. Most nuts are at their best in the fall, when harvested.

Nuts are high in fat and natural oils, which causes them to turn rancid quickly. Store unshelled nuts in a cool dry place for up to 6 months. Shelled nuts are best stored in the refrigerator or freezer in airtight containers or plastic bags. Some products made from nuts are flours, nut butters, pastes and oils. Nuts contain a high percentage of fats, mostly monounsaturated and polyunsaturated.