Nut Cracking Tips

With many nuts, cracking their hard shells can present an unexpected challenge. Many nuts require a unique method of cracking. Here's a look at nut cracking techniques and proper storage once the nut is shelled.

While a hammer is capable of cracking almost any nutshell, the sudden, blunt force can easily smash the nut itself, too. Nutcracker vises also work for cracking, but this method often takes too much time.

The Kentucky Nut Growers Association recommends a nut cracking tool capable of adjusting to different nut sizes. A wall or table top nut cracker can also come in handy.

Nut Type, Cracking, and Storage
Each variety of nut requires a slightly different cracking technique as well as a unique method of storage.

Black Walnuts: Before cracking or storage, black walnuts should be cured in a cool, dry place for about two weeks. For cracking, apply pressure end-to-end at the longest point of the nut. Black Walnuts are best kept in storage when they're shelled and frozen.
Butternuts: Also called the white walnut, this type of nut works well in baking. Like the black walnut, cracking a butternut works best when you apply pressure end-to-end at the longest point of the nut. For storage, shelling and freezing works best.
Hazelnuts: Cracking this variety of nut is simple; you can do it any way you want. As with the butternut and black walnut, this nut should be kept in storage shelled and frozen.
Pecans: A true treat when baked in a pie, pecans contain high levels of beneficial antioxidants. Cracking this type of nut any way you want works fine, and keeping it shelled and frozen works best for storage.