Walnut

California produces about 90 percent of the world’s supply of the most common commercial walnut, the English variety. Walnuts are second only to almonds in their numerous uses in baking. They are used in many types of breakfast pastries and muffins, cookies, breads, brownies, ice creams, and tortes. Walnuts are always purchased shelled for use in commercial production; they are available in halves for decorating and in broken pieces at a less expensive price. Because of their high oil content, it is difficult to grind walnuts without them turning into a paste. Grinding them with some of the granulated sugar in a recipe helps alleviate this problem. Also because of the oil, it is preferable not to chop the nuts in a food processor; chop them by hand with a sharp knife instead. Be sure to store shelled walnuts in the refrigerator or freezer.