Nuts

Most nuts have a fat content of between 54.2 and 72.1 percent. Freshly shelled nuts have the best flavor, but shelled canned varieties are excellent and a lot more convenient. All nuts are prone to rancidity, but higher-fat nuts such as walnuts, pecans, and macadamia nuts are more prone to spoilage than others. Always taste nuts before using them: Rancidity will ruin the flavor of a dessert, and it’s often not possible to detect this by smelling. Nuts keep well for several years if stored airtight in the freezer. I use either resealable plastic freezer storage bags, expelling all the excess air, or glass canning jars, filling the empty head space with wadded up plastic wrap before freezing.