Chopping Nuts has never been one of my favorite things to do when baking. At the bakery, we would buy whatever size nut we wanted in 30 pound boxes. Since we used most nuts toasted, we would toast the entire box, cool them, and then re-box and store them in the freezer. It worked out wonderfully.
So for this Tidbit Thursday offering, fast forward to no more bakery. I have no idea why I dislike cutting nuts. Spoiled perhaps? Probably. But whatever the reason, I do. Then I came up with a quicker way. I understand I can buy chopped nuts in small amounts but I am skittish about how long and under what circumstances, the nuts have been stored. They are also really expensive in smaller amounts.
Freezing Nuts
In the fall, when the new nut crops come in, I buy large bags of pecan and walnut halves and large pieces to store in my freezer. These are softer nuts and heavy in oil. They can go rancid fairly fast if not kept cold or frozen. Almonds and hazelnuts are harder and don't seem to become rancid as quickly although they go in the freezer also. I usually buy these whole or in the case of almonds slivered but not sliced.
When I had the bakery, I sourced my nuts from distributors that specialized in selling nuts and kept them refrigerated which ensured they would be good to use anytime of the year.
Chopping Nuts
When I have to chop nuts, I prefer to do it by hand and not in the processor. Because the processor blade whirs around at about 30 miles an hour, it can really pulverize nuts in a hurry. Even if they are pulsed, there seems to be a lot of powder. While I save the powder to use elsewhere, it seems like a waste.
Here's my latest technique.
While I didn't do it for the photos, it is easiest to put them in a rimmed baking sheet for this technique because they will scatter.
If the nuts are frozen, let them sit in a single layer on a rimmed baking sheet for a few minutes until thawed.
Using a meat pounder or heavy pan, simply smash them.
If you gather them up under the cupped palm of your hand and shake them around, the large pieces are easily separated out in case they need to be "chopped" further.
This works for any nut.
Using the Nuts
If using the nuts to add to cookies or a cake, just scoop them up and add where called for.
If using for decoration that will be seen, strain the nuts to remove any powder so the finish will look clean.
That's pretty much it. Quick, easy and no chopping!
Terrific tip; no surprise coming from the master! This worked beautifully yesterday with some almonds. That I might try in today’s recipe for the “S” shaped loaf!
Brilliant! Thank you for sharing! This will save me a lot of time.
I purchase pecans and walnuts at Costco and toast them right away. After they are cooled I freeze them in 1/2 and 1 cup measures. When I need them, I then chop them. But, after reading your blog, I will smash them. Perhaps I should smash them before freezing.
I would smash them as I needed them just in case I needed some whole. But either way is fine.
Great tip. I chop pecans for cookies on a regular basis. This will speed things up.
Hi Chris, it sure will.
Thank you Helen for this tip, or in the parlance of the times, ‘hack’. While I actually find it satisfying to chop walnuts and pecans with a chefs knife, probably due to the softness of them, I don’t like chopping almonds because they slip around so much. I have a little nut grinder but it’s one of those gadgets that works great but seems a hassle to dig out when needed. I have that exact meat pounder in your photo and now have an additional use for it besides crushing ice, thinning chicken breasts and holding open my cookbook!
Hi Courtney - I can't tell you how old that meat pounder is. I got it when I first became seriously interested in cooking and baking but I never thought of all those additional uses for it. Hope this comes in handy.
Totally brill!
Thanks Ann. It appears a lot of people don't like chopping nuts!
I love this! Thank you!!
You're welcome.