Nuts

Blanched Kernel

Blanched walnut kernels have the brown pellicle loosened with hot water or steam and removed, leaving a paler seedmeat with less tannic bite. Colour and milder flavour matter for fine pastes, light European-style pastries, and dishes where dark freckles would distract. The underlying walnut sweetness remains; what leaves is much of the astringent edge carried in the skin. Dry thoroughly after blanching so later frying or freezing does not sputter or ice. Blanched pieces scorch faster—watch colour, not only the timer. Blanching is not roasting; each step solves a different problem. Good blanched kernels look ivory to pale cream and smell sweet; grey or sour stock was left wet too long. Major tree-nut allergen status is unchanged. Commercial blanching lines support pale confectionery; home cooks can approximate with careful hot-water loosens and rubbing.