I don’t usually like pine nuts. Truly, I usually hate them, I even make my pesto without them. But, like most rules, there is an exception…
It’s that time of year when pine nuts can be found still in their shells. I will never be able to walk past a big barrel of unshelled pine nuts without thinking about making them with my grandparents. I love making these pine nuts because they remind me of those people I love and miss, but also because they are a delicious and healthy treat. Boiling the nuts makes them soft and mild flavored- it is a completely different taste than the hard dry shelled ones you typically buy.
Boiled Pine Nuts
- Unshelled pine nuts (as much as you want)
- Kosher salt
In a pot, cover the pine nuts with water and add 2-5 tablespoons of salt, depending on how many pine nuts you are cooking. You want the water to be very salty (think ocean water), this helps the pine nuts to have great flavor, but also be moist. (For 1/2 lb of pine nuts, use about 3 tablespoons salt.)
Bring to a boil, cover and reduce to a simmer. Simmer for 50-70 minutes. After about 40 minutes, taste one of the nuts by breaking it out of the shell. It should be soft and slightly translucent (opposed to hard and white). Check occasionally until desired doneness is reached.
Drain pine nuts and lay out on a towel to dry completely. If the shells have gotten soft and don’t crack open easily, you can lay them out on a single layer and bake them at 350 degrees, just until the shells are hard and completely dry. Be careful not to bake them, though. You do not want the tender nuts to harden and cook more. I did not need to bake mine, the shells were dry and crackable.
I will leave them out to snack on for several hours, but then I continue to store them in the refrigerator to keep them fresh. 
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