To insure the freshest nuts whenever possible purchase nuts in their shells. It is even better if you can purchase them directly from an orchard.
Now that you have fresh nuts still in their shells just how do you crack these shells to get the most nut meat possible in the process? Nuts, depending on the type, have different difficulty levels for cracking the shells. Here are some nuts and the best way to crack the shell and get to the meat.
Brazil Nuts
Brazil nuts have a extremely tough shell. They are extremely difficult to crack. If you just try to use the traditional nut cracker utensil you may crack the shell but the nutmeat will stick to the shell. When you try to pull the meat from the shell one often ends up with just a mess and the nut meat sticking tightly to the shell.
There are, however, two methods that will make the job easier. The first method is to drop them into a pot of boiling water and boil for two to three minutes. Drain the nuts, let them cool, and then use the nutcracker. The second method is to preheat the oven to 400 degrees. Place the Brazil nuts in a shallow baking pan in and single layer and roast them for 20 minutes. Remove from oven, let cool and then use nutcracker.
Chestnuts
Chestnuts are a unique species as they are considered a chore to shell. The following are 3 ways to tackle the task:
1). Using a paring knife, make a crisscross cut on both the flat side and domed side of each chestnut. Place chestnuts in a large saucepan and cover with 2 inches of water, Cover and bring to boil over high heat. Once boiling lower the heat and boil gently for 20 minutes. Remove 2 or 3 chestnuts at a time and let them cool just slightly. Peal each chestnut starting at the crisscross with a pulling motion being careful that you also remove the brown inner skin. Think of the task as a type of tug of war with a little nut. Chestnuts peel best when hot and if they are too tough to get the shell and skin off reboil for a few more minutes.
2). Using a paring knife make the crisscoss scores as directed above. Soak the chestnuts for 20 minutes. Place the chestnuts onto a baking sheet and roast them at 375 degrees for 15 to 20 minutes. Cool slightly and peel starting at the crisscross marks.
3). Using a parking knife make the crisscross scores on the flat side only. Place in a large skillet with a small amount of oil. Turn the burner on high and cook chestnuts for 5 to 10 minutes, tossing the chestnuts continuously with a wooden spoon and shaking the pan to prevent burning.
Macadamias
Although macadamias are rarely found in the shell but if you do get them in the shell they are a difficult to crack. For macadamias a strike with a hammer or use a very heavy duty professional nutcracker utensil.
Almonds, Hazelnuts, Pecans and Walnuts
A simple nutcracker or fancy nutcracker will do the trick. These types of nuts are often displayed in a bowl with a nutcracker and cracked one at a time to be enjoyed.
Pistachios
Pistachios are often partially opened and can easily be pulled apart by hand. Pistachios that are completely closed can be tapped with a hammer or pried open with a pliers.
Peanuts
Peanuts are easily shelled by hand. Just hold the peanut with the fingers of both hand and apply a twisting motion while squeezing the peanut. Voila the shell breaks and the peanuts are easily removed.
Some varieties of nuts can be purchased in the shell. Pick your favorite variety and crack away on a daily basis.
