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How to Prepare Hickory Nuts

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How to Prepare Hickory Nuts

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Overview

Find a diamond in the rough woodlands of the eastern United States. Hidden beneath the tough shell of a hickory nut lies a buttery treat with a flavor akin to both a Brazil nut and a pecan. Hickory nuts do not appear in stores due to troubles manufacturers have with developing a method for cracking the shells without breaking the nutmeat. When you prepare hickory nuts at home, most recipes require you to chop the nuts anyway, and breakage during shelling will not matter. Since the pecan also falls into the hickory family, you can substitute hickory nuts for pecans in any of your favorite recipes.

Step 1

Step on hickory nuts to crack their outer hulls. Pull off the outer hull with your hands.

Step 2

Lay the hickory nuts in a cool, dry place for several weeks to facilitate cracking the inner shell after removing the outer hull.

Step 3

Hold a nut with the pliers in one hand to keep the nut steady and your fingers safe.

Step 4

Hit the nut with a swift blow from the hammer wielded in your other hand.

Step 5

Pull the nutmeat out of the cracked shell with the nut pick.

Step 6

Scatter the hickory nuts onto a baking sheet and roast at 200 degrees F for 15 to 20 minutes or until golden brown.

Step 7

Use the hickory nuts as a one-to-one substitute for pecans or walnuts in any recipe.

Step 8

Add chopped hickory nuts as a topping for salads, desserts, cereal or meat dishes.

Things You'll Need

  • Hickory nuts
  • Pliers
  • Hammer
  • Nut pick
  • Baking sheet

References

  • JSOnline.com: Hickory Nuts are a Treat Worth Digging For (With Recipes)
  • Epicurious.com: Hickory Nuts
  • JSOnline.com: Taking a Crack at Hickory Nuts

Who Can Help

  • Epicurious.com: Hickory Nut Recipes
Keywords: hickory nuts, prepare nuts, local foods

About this Author

Athena Hessong began her freelance writing career in 2004. She draws upon experiences and knowledge gained from teaching all high school subjects for seven years. Hessong earned a Bachelor's in Arts in history from the University of Houston and is a current member of the Society of Professional Journalists.