I am updating this post because I found something else that would be helpful when using this technique which is why there are two different nuts shown now.
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Chopping Nuts has never been one of my favorite things to do when baking. At the bakery, we would buy whatever size nut we wanted in 30 pound boxes. Since we used most nuts toasted, we would toast the entire box, cool them, and then re-box and store them in the freezer. It worked out wonderfully.
I have no idea why I dislike cutting nuts. Spoiled perhaps? Probably. But whatever the reason, I do. Then I came up with a quicker way. I understand I can buy chopped nuts in small amounts but I am skittish about how long and under what circumstances, the nuts have been stored. They are also really expensive in smaller amounts.
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In the fall, when the new nut crops come in, I buy large bags of pecan and walnut halves and large pieces to store in my freezer. These are softer nuts and heavy in oil. They can go rancid fairly fast if not kept cold or frozen. Almonds and hazelnuts are harder and don't seem to become rancid as quickly although they go in the freezer also. I usually buy these whole or in the case of almonds slivered but not sliced.
When I had the bakery, I sourced my nuts from distributors that specialized in selling nuts and kept them refrigerated which ensured they would be good to use anytime of the year.
When I have to chop nuts, I prefer to do it by hand and not in the processor. Because the processor blade whirs around at about 30 miles an hour, it can really pulverize nuts in a hurry. Even if they are pulsed, there seems to be a lot of powder. While I save the powder to use elsewhere, it seems like a waste.
Here's my latest technique.
If the nuts are frozen, let them sit in a single layer on a rimmed baking sheet for a few minutes until thawed. If toasting them, do it before chopping them. Let them cool and then continue.
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Place the nuts in a rimmed baking sheet for this technique because they will scatter. Cover the nuts with plastic wrap placed directly on the nuts. This will keep them from flying out of the pan while being smashed.
Using a meat pounder as seen below or a heavy pan, simply smash them. Continue until they are the size you need.
This is the meat pounder I use to smash the nuts. A heavy skillet or pan will work. The next two photos were the before to my afters above.
If you gather them up under the cupped palm of your hand and shake them around, the large pieces are easily separated out in case they need to be "chopped" further.
This works for any nut.
If using the nuts to add to cookies or a cake, just scoop them up and add where called for.
If using for decoration that will be seen, strain the nuts to remove any powder so the finish will look clean.
That's pretty much it. Quick, easy and no chopping!
Yes, nuts are very fatty, and they will eventually go rancid— if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.
Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).
Five years is a little long. I am not sure I would want to eat nuts that old.
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