A regional product, you likely will not find black walnuts in stores, but if you have a walnut tree in your yard, you can roast the nuts for a more flavorful substitute for English walnuts in all your favorite recipes. Roasting black walnuts follows the same method used for the more common English variety. When sold at farmer's markets, the black walnuts have their hulls removed but their shells intact to preserve their flavor. Once shelled, these nuts grow rancid quickly, so wait until just before roasting to crack open your black walnts.
Heat the oven to 325 degrees F.
Wrap two or three black walnuts inside the towel.
Gently tap the walnuts with the hammer to crack their shells.
Open the towel and pull the cracked shells off the nuts with your hands.
Repeat with the remaining walnuts, transferring the shelled nuts to a baking sheet in a single layer.
Roast the black walnuts for 10 to 15 minutes at 325 degrees or until fragrant and lightly golden.
While still warm, rub the black walnuts in a clean towel to remove the skins attached to the nutmeat.
Use the roasted black walnuts in any recipe calling for walnuts.