Shelling & Skinning Nuts

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Published 1989

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Soft nuts such as peanuts can be shelled by hand, but tougher types like walnuts need to be cracked first with a nutcracker. Chestnuts are shelled differently.

Some nuts, such as almonds, are blanched in boiling water to loosen their papery outer skin, but others, such as hazelnuts, are best toasted. The crinkled surface of walnuts and pecans is extremely difficult to peel, so the skin is usually left intact.

To blanch and skin almonds and pistachios: cover the nuts with boiling water and let them stand for 2-3 minutes. Drain the nuts and let them cool slightly before removing the skin.
For almonds, pinch the nut between your thumb and index finger; the nut should slip right out of the skin. If they do not do so easily, return to the hot water for another minute. For pistachios, rub off the skin with your fingers while still warm.

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Nuts