Walnut
Walnuts deliver a rich, earthy taste with a crunchy texture.
Walnuts are the wrinkled seeds of the walnut tree, first grown in Central Asia and now harvested across California, China and Europe. They taste rich and earthy, with a gentle sweetness and a noticeable bitter edge from their papery skins, plus a soft, almost creamy bite.
Cooks love walnuts because that bitterness is useful. It cuts through sweet fruit and honey, stands up to strong cheese like brie and blue, and gives depth to pesto, salads, breads and brownies. Ground walnuts can even thicken a sauce on their own.
Flavor profile
Aroma: rich, nutty
Good to know
Origin: Central Asia
Forms: whole, halves, pieces, oil
Season: Harvested in autumn, when fresh wet walnuts are briefly sold in some markets; dried walnuts are available year-round.
Nutrition: A source of fat, including omega-3 fats; walnuts are a tree nut and a common allergen.
Storage: Store shelled walnuts in an airtight container in the fridge for up to six months, or in the freezer for up to a year. At room temperature they last only a few weeks before the oils start to turn. In-shell walnuts keep longer in a cool, dry place. Rancid walnuts smell like old paint and taste harsh and bitter, so discard them. Frozen walnuts can be toasted or chopped straight from the freezer.
How to use walnut
Morning Richness
Add walnuts to oatmeal. Heating releases their oils, enhancing richness and creamy flavor.
Saucy Depth
Ground walnuts release oils and proteins that thicken sauces, adding depth without using starch.
The science of walnut
- Walnuts are unusually high in polyunsaturated fats, which oxidise faster than the fats in most nuts. That is why walnuts turn rancid sooner and why they keep far better in the fridge or freezer.
- The thin brown skin on each kernel holds tannins and other polyphenols. They give walnuts their bitter, slightly astringent bite, and they can even tint bread dough a purplish grey as they react during baking.
- Toasting at 175°C (350°F) for 6–8 minutes drives the Maillard reaction, adding roasty aromas and softening the bitter edge. Go further and the oils scorch, turning the nuts acrid.
- Ground walnuts release oil and protein that bind with liquid and bread into thick, creamy sauces without flour, the trick behind Middle Eastern muhammara and Georgian walnut sauces.
How to choose walnut
Choose light, golden kernels; very dark ones are often older or overheated. Fresh walnuts smell mild and sweet, so avoid any with a sharp, paint-like smell. Halves stay fresher than pieces, and in-shell walnuts should feel heavy and not rattle.
Substitutes for walnut
| Swap | Amount | What changes |
|---|---|---|
| Pecans | 1:1 | Sweeter and more buttery with less bitterness; great in baking. |
| Hazelnuts | 1:1 | Toasty and firm; work well in salads and pesto. |
| Sunflower seeds | use about three-quarters as much | A nut-free crunch for salads, granola and bread. |
What goes with walnut
- Brie. Walnuts' buttery crunch contrasts brie's creamy softness.
- Maple Syrup. Maple syrup and walnuts share furanones, which impart a sweet, nutty aroma.
- Pear. Walnuts add crunch and earthiness to pear's sweet, soft texture.
- Banana. Bitter, tannic walnut balances banana's sweetness in baked goods.
- Beet. Walnut's bitter, tannic crunch balances beet's earthy sweetness.
- Apple. Walnut's bitterness contrasts apple's sweetness.
- Honey. Honey's sweetness counters walnut's astringency from tannins.
- Gruyere. Gruyere and walnut share nutty notes, with creamy and crunchy textures.
- Pumpkin. Walnut's bitter richness balances pumpkin's sweet, soft flesh.
- Quinoa. Walnut's rich nuttiness echoes quinoa's earthy, nutty grain.
Mistakes to avoid
- Failure to check for rancid oils can ruin the flavor.
- Excessive toasting causes bitterness from burning.
Ideas for tonight
- Make a walnut pesto for pasta.
- Sprinkle walnuts on roasted vegetables.
- Finish a creamy soup with crushed walnuts.
Walnut: questions
Why do walnuts taste bitter?
Mostly from tannins in the thin skin around each kernel. Old or rancid walnuts are much more bitter. Toasting them, or pairing them with honey or fruit, softens the edge.
Can you freeze walnuts?
Yes, and it is the best way to keep them. Seal them airtight and they will last about a year. Use them straight from frozen in baking or toasting.
How do you toast walnuts?
Bake at 175°C (350°F) for 6–8 minutes, or stir in a dry pan over medium heat for 3–5 minutes. Take them off as soon as they smell nutty and turn a shade darker.
Are walnuts and pecans interchangeable?
Mostly, yes. Pecans are sweeter and more buttery, while walnuts are earthier and more bitter. Swap 1:1 in cookies, breads, salads and pies.
How can you tell if walnuts have gone bad?
Sniff and taste one. Fresh walnuts smell mild and nutty; rancid ones smell like paint or old oil and taste sharply bitter. Shrivelled or mouldy nuts should go straight in the bin.
Should you soak walnuts?
You do not have to. Some people soak them to soften the texture and rinse away a little of the skin's bitterness, which helps in smooth sauces and nut milks.
What does walnut taste like?
Walnuts deliver a rich, earthy taste with a crunchy texture., with an aroma that is rich, nutty.
What goes well with walnut?
Walnut pairs best with brie, maple syrup, pear, banana, beet. Walnuts' buttery crunch contrasts brie's creamy softness.
How do you use walnut in cooking?
Morning Richness: add walnuts to oatmeal. Heating releases their oils, enhancing richness and creamy flavor.
How should you store walnut?
Store in an airtight container in a cool, dry place. Refrigerate for longer shelf life.
What is the most common mistake with walnut?
Failure to check for rancid oils can ruin the flavor.
Pear
Brie
Maple Syrup
Beet
Banana
Pecan
Sage
Gruyere