Toss in raw walnuts. Let them boil for about 5 minutes.
Drain and rinse under cold water.
Gently rub off the skins if desired, using a clean towel.
The result? Silky, smooth, slightly sweeter walnuts ready to be baked, candied, or enjoyed as-is.
🍪 Why This Trick Is a Game-Changer
Better Texture: Especially helpful for nut butters or creamy sauces.
Improved Flavor: Say goodbye to bitterness.
Longer Shelf Life: Brief boiling can help remove natural oils that cause rancidity.
🌰 Bonus: It Makes Walnuts Easier to Digest
Some nutrition experts believe blanching walnuts reduces phytic acid—an anti-nutrient that can make it harder for your body to absorb minerals. So, this simple trick could even have small digestive benefits.
New Title Suggestion:
“Boil Your Walnuts? This Ancient Kitchen Hack Unlocks Hidden Flavor and Health Perks!”
Want another version or a more technical/scientific spin on this trick? I’ve got you.
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