Hulling walnuts refers to removing the outer husks and curing the walnuts, while shelling refers to extracting the nut meat. Because the walnut has one of the hardest shells of any nut, this process is not accomplished easily. It takes time to soak the nuts to a point where they can open easily. If you do not soak the nut properly, you may still open the nut, but you usually end up with a shattered nut and small kernel pieces.
Hulling Walnuts
Step 1
Fill a bucket with one part water to three parts nuts. Add a handful of gravel to the bucket.
Step 2
Stir the nuts in the gravel mixture with your hands until the husks completely fall off.
Step 3
Remove the nuts from the bucket and spray them with a hose to remove any remaining dirt or gravel from them.
Step 4
Place the walnuts in a single layer in a container.
Step 5
Store the container in a cool, dry place out of the sun for two weeks to cure.
Shelling
Step 1
Soak the walnuts in a sink, bowl or bucket filled with hot tap water for at least two hours and up to 24 hours before cracking them. Soaking softens the kernels for cracking so you end up with larger kernel pieces.
Step 2
Set one walnut with its pointed end up on a hard, flat surface such as a stone.
Step 3
Hit the end of the walnut with the hammer until the nut opens.
Step 4
Situate the pick under the kernel in the open nut and push it out of the nut.
Tips and Warnings
- Store walnuts in the refrigerator or freezer. Walnuts keep for up to two years when stored in the freezer. You can shell the walnuts before curing them, but curing gives them a better texture and taste.
Things You'll Need
- Bucket
- Gravel
- Hose
- Container
- Bowl
- Stone
- Hammer
- Pick
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