In case your kitchen is a mess of un-labeled, un-dated, twist-tied bags of various nuts and legumes.
that required just a half cup of pecans—but now they’ve entered a sad, stale limbo of complete unusability.
If you’ve ever tried to snack on a walnut or almond straight from the pantry, only to find that its texture has gotten soft and mealy , it may be time for you, like me, to rethink how you’re storing these ingredients. I talked to an array of pastry chefs, authors, and importers about how to keep those nuts crunchy and fresh for better pecan pies, superior shortbread cookies, and snack mixes.
, which sells nuts, dried fruit, and other snacks grown in Afghanistan. “Texture-wise they lose their crunch and become softer. Color-wise they might darken a little bit,” he says, describing the flavor as “floury and bland.”can also go rancid after a few months if stored at too warm a temperature. If you notice that your nuts have taken on a noticeably bitter, sour flavor, they may have entered this unfortunate phase.
Even in a baked good, when the nuts are amped up with plenty of sugar and fat, freshness is key. For Maya-Camille Broussard, the author ofand founder of the Chicago bakery of the same name, fresh pecans are an essential ingredient for a good pie. “If the nuts are stale, you will instantly taste a bit of rancid bitterness in the pie,” she says. “And that’s not cute.”Photo by Travis Rainey, Food Styling by Joseph De LeoBroussard suggests buying locally, straight from the farm if at all possible.
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