When baking with nuts, you may assume that English walnuts and black walnuts in a recipe are interchangeable. While these nuts are similar in appearance and presentation, black walnuts have a much bolder and more intense flavor than the English nuts. Harvest your black walnuts, shell them and cure them. (Cure black walnuts by laying them out in a cool, dry, dark, well-ventilated location for two weeks.) Then try a favorite baking recipe with roasted black walnuts to experience the taste difference.
Place the whole shelled black walnuts into the food processer. Process the nuts with the "Pulse" setting on the food processor to chop them coarsely.
Pour the chopped black walnuts onto the baking pan and spread them out evenly.
Bake the nuts at 325 degrees F for approximately 10 minutes. Open the oven and stir the nuts two or three times during the roasting process to avoid burning them.
Remove the nuts from the oven when they are brown.
Pour the warm nuts onto the old towel. Rub the nuts inside the towel. This will remove the outer skins, which are bitter.
Add the chopped, roasted black walnuts to your recipe at the point at which the recipe calls for them. This is usually after combining the liquid ingredients with the dry ingredients, just before pouring a batter into a pan.