To roast walnuts in their shells, place the walnuts on a baking sheet, and cook them in the oven at 170 F. After cooling the walnuts, store them in the refrigerator, and use a nutcracker to remove the walnuts from the shell.
- Spread the walnuts on a baking sheet
Spread the walnuts evenly on a baking sheet, leaving space between each walnut. Do not crowd the walnuts because this inhibits even roasting.
- Bake the walnuts in the oven
Preheat the oven to 170 F, and place the walnuts in the oven. Roast the walnuts for 10 minutes, then take them out of the oven. Do not roast walnuts at temperatures higher than 170 F because the fat in the walnuts produces free radicals.
- Let the walnuts cool
Allow the walnuts to cool for at least 15 minutes on the baking sheet. To speed up the cooling process, place the walnuts on a metal rack.
- Store the walnuts in the refrigerator
Store the roasted walnuts in an airtight container inside the refrigerator or freezer. The shelf life of walnuts varies, but if stored correctly, walnuts can last up to a year in the refrigerator and up to two years in the freezer.