Posted by Tim Vidra / Monday, November 28, 2011
Black Walnuts: Part II
You may remember from my Black Walnuts: Part I post, we learned how to get the hull off the outside of the walnut, rinse and dry them. I mentioned I thought that was a tough job all in itself. Once the nuts had dried (about 2 weeks) they took on the black walnut look and texture. Using a hammer and smacking the nut on the driveway several times generally caused the nut to shatter into several pieces. Not all were as clean as the one below:
Utilizing a pair diagonal pliers I then snipped the thick walled channels inside the cracked shells to release the nut meat.
Out of the 20-25 nuts I opened I was able to salvage a little more than half a cup of nuts. These pieces will be cherished and eaten sparingly. As I continue to mention, this is one tough nut! I can only imagine the process the first person took to get into these. I am even more curious as to how a current day nut plant gets into these using machinery. No matter how it's done — I now know why these nuts come with a hefty price tag.
Have you ever had experience with cracking open black walnuts? If so what is your method for getting to the meat?