• As a general rule, 4 ounces of most shelled nuts yields 1 cup of chopped nuts.
• Always taste nuts before using to make sure they aren't spoiled.

Toasting Nuts

• Toast nuts for the best flavor and crunch, even if a recipe doesn't call for it. To toast nuts, preheat oven to 350°F. Spread nuts in a thin layer on a baking sheet. Toast for 4 to 10 minutes, or until golden brown or, in the case of pecans, until they develop a wonderful toasted aroma. Remove from oven and immediately spread in a single layer on paper towels. The nuts should cool in about 15 minutes. Chopped nuts and pieces toast more quickly than whole nuts.
• Whole hazelnuts or filberts should be toasted for about 20 minutes then placed in a dishtowel and rubbed until the bitter skin is removed.
• As an extra benefit, toasted nuts are less likely to sink in muffins, cakes and other batters.
• Another trick to prevent nuts from sinking in batters is to toss them with 1 to 2 tablespoons of flour before adding to the mixture.

Bits and Pieces

• Most recipes call for nuts chopped into various sizes from large halves to tiny "chips." Since whole, shelled nuts are generally the most expensive form, buy nuts that are already chopped or broken into the size you need.
• For nut varieties that are sold commercially in the shell, cracking the shells and chopping the nuts may save a few pennies. The best way to coarsely chop nuts is to use a French chef's knife. Spread the nuts on a cutting board. Keeping the tip of the knife stationary against the board, move the handle up and down and from side to side until the nuts are chopped to the desired size.
• An easy way to break nuts into pieces is to place them in a resealable plastic bag. Lay the bag of nuts on the counter and crush with a rolling pin.
• After chopping, dump the nuts in a sieve and shake gently to remove the fine particles that could make batters and doughs dry or mar the look of a nut garnish.
• A food processor is the easiest way to finely grind nuts. In baking sweets that require finely chopped or ground nuts, process the nuts with part of the granulated sugar called for in the recipe to prevent them from turning into a sticky paste
• To add flavor to baked goods, substitute 1/3 cup finely ground nuts for 1/3 cup of the flour

One last important tip for baking with nuts-be sure to tell everyone who might taste the recipe that it contains nuts. Many people are allergic to nuts and appreciate knowing what they should avoid.

We hope that you've enjoyed this month's feature on nuts. For crunchy nut-filled recipes and even more tips, please use our Recipe Finder at the top of the page. And remember to visit us next month. Our bakers will be letting you in on valuable Kitchen Secrets about the "Technology of Cake Mixes". We'll be exploring the delicious art and science of baking with cake mixes. Don't miss it!

Happy Baking!