Boas Comidas

Glossário Culinário

Walnuts

Ingrediente

Também chamado de
common walnut, pecan

Walnuts are oil-rich seeds with a hard shell, crunchy flesh and buttery flavor, widely used in cakes, pies, breads, farofas and granolas. In Brazil, the term usually covers the common walnut and the pecan, both sold shelled or unshelled and prized for the crunch they give doughs, fillings and toppings.

Characteristics

Walnut flesh is rich in natural fats, so it has a soft texture under the crunch and a delicate flavor that intensifies when lightly toasted. Whole halves are ideal for decorating pies and pavés, while broken or ground pieces blend better into cake batters and farofas. When buying, prefer well-sealed packages, with a pleasant smell and no rancidity, since natural fat oxidizes easily. Store in a closed jar in a cool place, and refrigerate after opening to extend freshness. With their hard shells, unshelled versions need a nutcracker and yield less flesh per weight.

Uses in the kitchen

Walnuts shine in apple cakes, sweet pies, pecan pie, brownies, cookies, whole-grain breads and festive farofas. Coarsely chopped, they add crunch to salads, seasoned rice and cheeses. Ground, they become flour for partially gluten-free batters or pie crusts. Lightly toasted in a dry skillet or low oven, they turn more aromatic and crunchy. They pair beautifully with apple, pear, honey, chocolate, caramel, cinnamon, coffee and bold cheeses.

Substitutions

Common walnuts and pecans substitute for each other in equal measure in most recipes. As a crunch alternative, use chopped Brazil nuts, cashews, almonds, hazelnuts or peanuts, adjusting each one’s toasting. In cakes, rolled oats or sweet breadcrumbs with a drizzle of neutral oil add texture, but not the same flavor. Anyone allergic to tree nuts should avoid them entirely and seek crunch in seeds like sunflower or pumpkin.

Fun facts

Toasting walnuts for a few minutes enhances aroma without drying the flesh. Chopping with a knife instead of processing keeps them from accidentally turning into paste. In decorated pies, saving the prettiest halves for the top layer gives a more polished finish. Since the flavor is delicate, walnuts should be stored away from strong seasonings, which can transfer odor. On hot days, the fridge is the best place for the opened package.

Recipes with walnuts

Português English Español