How to store nuts: keeping them fresh

Stored the right way, nuts keep their flavour and crunch for a long time. Heat, moisture, light and air, however, can easily upset that balance. A few simple habits after you open the pack will help you enjoy your nuts just as they tasted on the first day.

The four enemies of freshness

Most nuts naturally contain oil. As that oil is exposed to air, light and heat, it slowly breaks down: the nuts first lose their aroma, then take on a bitter, stale taste. Moisture is the biggest rival of roasted products — crunchy roasted chickpeas or sunflower seeds soften quickly in a humid environment.

• Heat: speeds up the breakdown of oils. Keep nuts away from the hob, the oven and radiators.
• Moisture: takes away the crunch and, in the long run, encourages mould.
• Light: direct sunlight in particular accelerates the breakdown of oils.
• Air: in an open pack, contact with oxygen reduces freshness step by step.

Once the pack is open

A sealed pack is designed to protect the product from the outside world. Once it is open, that job is yours. The easiest option is to move the nuts into a glass jar or food-safe container with a tight-fitting lid. If you use a zip-lock bag, squeeze out as much air as you can. A clip on the pack is fine for a short while, but if you plan to keep the nuts for more than a few days, a container is the better choice.

Keep the container in a cool, dry, dark cupboard. The top of the fridge or the shelves next to the hob are not suitable because of the warm air. Always check the storage instructions and best-before date on the pack as well.

The fridge and the freezer

If you want to keep unroasted products such as raw hazelnuts, almonds and walnuts for a long time, the fridge is a good option; for even longer, you can use the freezer. The thing to watch is odour: nuts readily absorb the smells around them, so they should always be kept in an airtight container. When you take them out of the cold, let them come to room temperature before opening the container, so that no condensation forms on the surface.

Roasted and salted products are usually eaten fairly quickly, so a cool cupboard is enough for them.

Tips, product by product

• Walnuts: with their high oil content, they are among the quickest to lose freshness; keep them somewhere cool.
• Roasted chickpeas and sunflower seeds: sensitive to moisture. Close the container tightly after each use.
• Dried apricots: keep them in an airtight container so they don’t dry out and harden.
• Mixed nuts: don’t leave dried fruit in the same container as roasted nuts for long; the moisture in the fruit can take away the crunch.

How to tell if they have gone stale

Nuts that smell sharp or taste bitter or soapy have lost their freshness. Roasted products that have gone soft but still smell and taste fine have simply absorbed moisture; a short spell in a low oven can bring back some of their crunch. If you see any sign of mould, however, do not eat the product under any circumstances.

In short: a cool, dry, dark place and an airtight container. Follow these four rules and your nuts will stay fresh for a long time.