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Nuts

Protein-rich pantry staples with versatile culinary applications

Rancidity riskHigh oil content means nuts go rancid if stored improperly; freezing prevents this

Common allergenTree nuts are a major food allergen; keep separate if cooking for allergic guests

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Types of Nuts

Buy it or make it

Buy it

Common carton size

On the shelf at your store. Live pricing is coming soon.

Freezing is ideal for long-term storage, especially for shelled nuts and nut butters.

Keep in a cool, dry place away from light and heat. Shelled nuts oxidize faster than in-shell.

Toast nuts lightly (5–10 min at 350°F) to deepen flavor before using in recipes

Raw nuts can taste bitter; blanching (brief boiling + ice bath) removes skins for milder flavor

Store in airtight containers to prevent rancidity from exposure to oxygen

Buy in-shell when possible for longer shelf life; crack as needed

Storing nuts in warm or humid conditions speeds rancidity—keep cool and dry

Forgetting that nut oils go rancid; discard if they smell off or taste bitter

Over-toasting, which can burn and turn bitter quickly

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