In moving into our new place, we inherited numerous black walnut trees which a long-ago resident(s) decided were just the thing to plant, so as to inhibit surrounding plant growth and once a year drop a profusion of large squashy fruit which are fun to mow over as they gradually turn black and decay.
This fall I decided to harvest and process some of the crop, and having dried the nuts I smashed them with a hammer to retrieve the nutmeat. After washing, I sampled the nuts and they are less crisp and somewhat, well, gamier tasting than the dried storebought walnuts I’ve had.
Will these home-harvested walnut pieces benefit from oven-toasting*, and if so how long do you recommend and at what temperature?
*Mrs. J. has promised to make a walnut-cranberry pie for Thanksgiving.