Nuts

Whole Kernel

Whole walnut kernels are complete seedmeats—typically sold as halves or unbroken pieces— reserved for snacking, garnishes, and recipes where shape still matters. Intact surfaces oxidise a little more slowly than fine chips and look premium on pastries and salads. Flavour should be sweet-bitter and rich under the pellicle, never paint-like. Toast evenly in a low oven, shaking often, then cool fully before packing so residual heat does not soften the crunch. Use whole kernels for baklava layers, cheese boards, and plated desserts; chop only at the last moment when appearance counts. Freeze surplus. Good wholes are light-coloured for their grade, plump, and free of shell shards; poor ones are dark, shrivelled, or insect- damaged. Pick out damaged pieces before service. Major tree-nut allergen handling applies. Light toasting softens raw tannin for cold salads without turning the nut bitter.