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Shelling walnuts means removing the thin brown skin that covers the kernels after removing the shell. There's a simple way to shell walnuts, and while this part is edible and contains aromatic substances, it can impart a slightly bitter taste or an uneven texture, especially in creams, fillings, and more delicate desserts.

Baking the kernels and rubbing them with a cloth helps loosen some of the skin, but it doesn't always remove it completely. The uneven surface of the nuts holds the coating more firmly than, for example, hazelnuts and almonds. For a more thorough cleaning, it's often best to soften the skin with hot water and remove it by hand.

The quickest method: roasting in the oven

Roasting is recommended when you don't need perfectly pale kernels, but you want to eliminate the driest parts of the skin and make the flavor more intense.

After shelling the walnuts, carefully inspect the kernels and remove any shell fragments. Arrange them on a baking sheet in a single layer, avoiding overlapping them.

The oven can be heated to around 150-160°C. The nuts should be toasted for a few minutes, usually five to eight, stirring once to ensure even heating. It's important to monitor them constantly because they're high in fat and can quickly go from well-toasted to burnt.

When they begin to release a strong aroma, transfer them, still warm but not hot, to a clean cloth. By wrapping them and rubbing them gently, some of the skin will come off and remain on the cloth.

The result won't necessarily be perfect: some fragments will remain stuck in the folds of the kernel. For many recipes, however, this partial cleaning is more than sufficient.

How to remove skin better with hot water

When lighter, milder-flavored nuts are needed, the hot water method is generally more effective.

Bring a small pot of water to a boil, drop in the kernels, and blanch them for about a minute or two. It's not necessary to cook them for too long, as they could soften and lose some of their texture.

After draining, let them cool slightly. The skin can then be peeled off with your fingers or the tip of a small knife. Work while the kernels are still warm and moist, because the skin tends to stick together again as they cool.

This process requires more patience than simple toasting, especially in the deep grooves. However, it allows for a more precise result, suitable for making creams, light sauces, fillings, and decorations.

A more gentle method with soaking

As an alternative to briefly boiling the nuts, you can cover them with very hot water and let them soak for about ten minutes. Soaking gradually softens the skin without actually cooking them.

Once drained, the walnuts should be patted dry and peeled immediately. Again, it's helpful to use a small knife to reach the hollows.

This method is suitable when you're concerned that boiling might make the kernels too soft. However, it doesn't always allow the skin to be removed as easily: the result depends on the variety, freshness, and degree of drying of the nuts.

Is it always necessary to peel them?

Walnut skins are perfectly edible and can be left on in most recipes. Therefore, it's not necessary to remove them when the kernels are to be roughly chopped, added to a salad, used in bread, or incorporated into rustic pies.

Peeling is especially useful when you want to:

• reduce a particularly noticeable bitter note;
• prepare a smooth, light-colored cream;
• create more uniform decorations;
• achieve a more delicate flavor in fillings and sauces.

Very fresh, well-preserved walnuts generally have a less pronounced bitterness. However, if they taste rancid, acrid, or unpleasant, removing the skins won't solve the problem: in this case, the kernels should not be used.

How to prevent nuts from burning

When toasting, it's best to maintain a moderate temperature. An oven that's too hot will quickly brown the surface without heating the kernel evenly.

The baking tray should be placed in the center, and the walnuts should be checked after the first few minutes. Split or very small kernels toast faster than whole ones, so it's best to separate them or remove them early.

After toasting, don't leave them on the hot baking sheet, as they'll continue to cook. Transfer them immediately to a towel or cold plate.

If the aroma becomes pungent and the color excessively dark, the nuts may have developed a burnt taste that is difficult to correct.

Dry the peeled walnuts with water

Blanched or soaked kernels must be thoroughly dried before use, especially if they are to be ground. Residual moisture can make processing uneven and produce a more watery cream.

After peeling, they can be spread out on paper towels and left to dry for a while. To speed up the process, you can bake them at a low temperature for a few minutes, making sure they don't brown too much.

If they're to be used in a sauce or moist filling, a small amount of residual water generally causes fewer problems. For pralines, biscuits, and crispy preparations, however, drying must be thorough.

How to store peeled kernels

The skin helps partially protect the fatty part of the nut. After its removal, the kernels become more exposed to air and can lose freshness more quickly.

It's therefore best to peel only the amount you need and use it immediately. If you need to store them, they should be placed in an airtight container and refrigerated for a short time.

For longer storage, they can be frozen in small portions, well protected from air. Before use, simply remove the required amount and let it gradually return to temperature.

Walnuts should not be kept near highly aromatic foods, as they can absorb their odors.

In conclusion

Toasting walnuts in the oven and rubbing them with a cloth is the quickest way to remove the surface skin, but it rarely allows you to completely clean all the folds of the kernels.

For a more accurate result, it's best to blanch the walnuts for one or two minutes, or soak them in very hot water, and remove the skin while still warm. Skinning isn't essential in all recipes, but it can soften the flavor and enhance the color and texture of creams, fillings, and refined preparations.