A hard shell with a delicious heart – our Walnut Week
There are foods where the preparation itself is a small ritual. Walnuts are definitely among them. Taking a whole walnut in your hand, applying the nutcracker, and waiting in anticipation to see if the kernel comes out of the shell as intact as possible – for many, this is just as much a part of the enjoyment as the nut itself.
But not all walnuts are the same. Sometimes you want that classic cracking experience, sometimes you need beautiful large kernel halves, and sometimes walnut pieces are actually the most practical choice. That is exactly why we are dedicating our next themed week entirely to the walnut – and showing you which variant is best suited for what purpose.
Whole walnuts – enjoyment that begins with the crack
Our large walnuts in the shell are the most authentic way to enjoy walnuts. The firm shell protects the kernel and at the same time makes the nuts a great pantry staple for the cooler season.
Place a bowl of walnuts on the table together with a nutcracker, and you have created an uncomplicated snack that isn't just mindlessly munched on. Crack first, then enjoy. This little ritual has a charm all its own, especially during long evenings.
Whole walnuts also look great. In a bowl together with apples, tangerines, or other seasonal fruits, they quickly create a natural autumn table decoration – which can then be eaten piece by piece.
Large walnut halves – when appearance counts, too
Do you want to get started right away and save yourself the cracking? Then our large walnut halves are the right choice. Due to their largely preserved shape, they are particularly well-suited for any use where the walnut should not only provide flavor, but also be visible.
Sprinkle a few walnut halves over a salad, arrange them on a cheese board, or use them as a topping on porridge and muesli – often, that is all you need. The combination with cheese, honey, and fruit is especially exciting. The slightly tart, nutty note of the walnut forms a nice counterpart to sweet and creamy ingredients.
You can also use the large halves specifically when baking: as decoration on a walnut cake, on muffins, or on homemade bread. This way, you can see at a glance which ingredient is the centerpiece in terms of flavor.
Walnut pieces – inconspicuous, but incredibly practical
Do walnuts always have to look as large and perfect as possible? Not at all. As soon as the nuts are chopped, ground, or mixed in, walnut pieces even offer a decisive advantage: they are already available in smaller pieces and can be processed immediately.
That is exactly why our walnut kernel pieces are a real kitchen helper.
Use them, for example, for cakes, cookies, banana bread, or homemade granola. The walnut pieces also provide extra crunch in bread and roll doughs. If you like it savory, you can add walnut pieces to salads, roasted vegetables, or pasta.
Or try a homemade walnut pesto: puree walnuts, good olive oil, a little garlic, hard cheese, and fresh herbs together – and you have an aromatic alternative to classic pesto.
And of course, one classic should not be missing: walnut, honey, and yogurt. Add a few walnut pieces on top, and a few ingredients become an uncomplicated breakfast or dessert.
Which walnut would you like?
Actually, the decision is quite simple: if you want to crack them yourself and enjoy the walnut in its most original form, reach for the large whole walnuts in the shell.
For immediate enjoyment, cheese platters, salads, and decorating cakes, the large walnut halves are particularly well-suited.
If the nuts are to be crushed, baked, mixed, or pureed anyway, our walnut pieces are the practical choice. You get the same walnut flavor, but the shape does not matter for these applications.
This way, every variant finds its place – from the nutcracker to the mixing bowl.
Trail mix – walnuts in good company
Those who don't want to choose just one type of nut will also find walnuts in our trail mix. The mixture consists of Brazil nuts, cashews, walnuts, almonds, hazelnuts, and raisins.
This way, our trail mix combines crunchy nuts with the natural sweetness of raisins. Each type of nut brings its own character – from mild and creamy to crunchy to robustly nutty. The fruity-sweet raisins provide a nice flavor contrast in between.
The mixture is perfect for on the go, for work, or simply as a little snack in between. But you can also use it as a topping for muesli and yogurt or chop it coarsely and add it to pastries.
Sweet and savory – the walnut can do both
It is precisely this versatility that makes walnuts so interesting in the kitchen. They go well with sweet classics like apple, pear, banana, fig, honey, cinnamon, or chocolate. At the same time, they harmonize excellently with strong cheese, salads, herbs, and savory vegetable dishes.
Try, for example, a salad with pear, walnuts, and cheese. Or roast walnut kernels briefly in a pan without any added fat. The heat brings out the roasted aromas, and the nuts gain an even more intense flavor.
They also work wonderfully as a crunchy topping on creamy dishes. Pumpkin soup, roasted vegetables, or an autumnal risotto get a whole new texture with a few coarsely chopped walnuts.
Our Walnut Week: four products, many possibilities
Whether you prefer to crack them yourself, snack on them right away, bake, or enjoy different nuts together – during our Walnut Week, you can discover the walnut in several variants.
Our large walnuts in the shell bring the classic cracking experience to the table. The large walnut halves are ready to use immediately and are particularly beautiful for arranging. The walnut pieces are ideal for the kitchen and bakery. And with our trail mix made of Brazil nuts, cashews, walnuts, almonds, and hazelnuts, things get even more varied.
Perhaps it is worth having more than one variant in your pantry when it comes to walnuts. Because sometimes you want to crack, sometimes decorate – and sometimes just open the bag and enjoy.
