I looked up the nutritional info on hickory nuts, and it appears to be about 88-90% fat, which is pretty high. Some believe high oil content nuts like mac nuts and pine nuts have fewer enzyme inhibitors, and don’t really need to be soaked. If you like, you can soak them 1-2 hours to rinse off any phytic acid. Since you’re picking them fresh, you probably don’t have to worry about any rancid fats on the surface of the nut. So the phytic acid issue might be your only concern. :)
I wonder if I can find those here…I live in Georgia and I’ve always heard hickory mentioned in general stuff about the Southeast.Where do you live, TreeOfLife?
Just looked up hickory on wiki…ok I’ve DEFINITELY seen those ALL over the place here! I wasn’t sure what they were, I thought maybe they were black walnut. Have you tasted them yet? Are there any toxic lookalikes or anything else I should watch out for?
Achin- Thanks for the info on the nuts. I do agree that they are pretty high in fat ( I was checking out the nutri info other day), so only a few/handful will be eaten at the end of the day.
Branwyn- I do not know of any toxic look a likes, it would be good to find out. Growing up we use to always eat them around this time of the year. They don’t have a distinct taste to them, just a delicious nut that’s kind of difficult to crack.
As I mentioned, growing up we use to always eat them around this time of the year. We never soaked them, but that is because soaking the nuts was unheard of to my family until the past year. I never noticed any problems digesting, but I also never noticed any problems digesting steak :).
Oh I’ve definitely eaten those before, my, they are divine! At ballet camp in the summer my Russian teacher showed us them outside, and when we opened it it was so milky and sweet. Not sure about the soaking though.