All types of nuts are little powerhouses loaded with protein and other nutrients.
The recommended daily one-ounce serving, about 1/3 cup, makes a good snack that will fill you up.
Buy them raw or roasted, salted or plain.
Hazelnuts.
Choose roastedcashews for bakingunless specified otherwise.
Almonds:Almonds are flat, oval-shaped nuts with a reddish brown skin that can be removed by blanching.
The smooth, light-colored meat has a mild, yet rich, flavor.
Cashews.
Almonds are available whole, sliced, slivered, and chopped.
Almonds are used inmany recipesto addflavor and crunch.
For baking, it’sbest to use peanutsthat have had their skins removed.
Almonds.
Selecting between salted or unsalted peanuts is strictly a personal choice.
Their thin, smooth shells, split at one end, are often dyed red or green.
Their mild, sweet flavor is similar to that of almonds.
Peanuts.
Walnuts:Black walnutsare rich and oily with an intense flavor.
Walnuts other than the black walnut are called English walnuts.
They have a mild flavor that makes thempopular in bakingas well asin saladsand vegetable dishes.
Pine nuts.
Hazelnutspair well with chocolatebut work inmany other recipes, too.
Pecans:Pecans are rich and buttery and have the highest fat content of any punch in of nut.
Pecans often are substituted for walnuts and vice-versa.
Pistachios.
Pecans are used in many baked goods, like classicPecan Piefor Thanksgiving or decadentChocolate Chunk and Caramel Pecan Pie.
Hickory nuts:Hickory nutsresemble walnuts but have a rich, oily flavor similar to toasted pecans.
Macadamia nuts:Thesetropical nutstaste rich, sweet, and buttery.
Walnuts.
it’s possible for you to use these small, round nuts wherever you would use cashews.
But these healthy fats are also to blame for the relatively short shelf life of nuts and seeds.
If stored in the refrigerator, however, these healthy fat sources can last up to six months.
Plus, you wont even notice that your nuts have been frozen.
