Nuts

Nuts– I mainly use almonds, hazelnuts, pecans, and walnuts in my recipes.
As you may know Woodland Bakery is PEANUT FREE which actually happens to not be a nut at all, it is a legume, so therefore I will not include it in this discussion for both reasons.
Technically, acorns, chestnuts and hazelnuts are the only “true” nuts by definition.
Almonds, cashews, macadamias, pecans, pinenuts, pistachios and walnuts are “seeds”.
In baking, whenever nuts are used in a recipe it is almost always desirable to toast them to bring out their flavors and also gives them a bit of a crunch.
Unless otherwise specified in the recipe, it is nice to roast the nuts. In a single layer on a sheet pan at a low oven temperature of about 300 degrees F for anywhere from 10-20 minutes, depending on the nut and the degree to which you want it toasted. Always cool the nuts before adding them to your recipe.
Almonds1 cup Whole = 140g / 1 cup slivered = 120g / 1 cup sliced = 85g / 1 cup coarse chopped = 85g / 1 cup fine ground = 100g
Hazelnuts1 Cup Whole = 140g / 1 cup coarse chopped= 80g / 1 cup fine ground = 95g
Pecans1 cup halves = 100 grams / 1 cup coarse chopped = 110 grams / 1 cup fine ground = 75g
Walnuts1 cup halves = 100 grams / 1 cup coarse chopped = 110 grams / 1 cup fine ground = 75g

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