Raw walnut halves

About this product

Walnut halves look like tiny brains, and they taste far better than that sounds. The flesh is tender and crinkled, with a rich, woody flavour and a pleasant bitter edge from the thin skin that keeps them from being dull.

Use them where you want a bit of grown-up character. They are the classic partner for ripe pears and blue cheese, they turn banana bread into something special, and a handful scattered over roasted beetroot makes a very good lunch. Toast them lightly to bring out their sweetness and soften that bitterness.

We select mostly intact halves in a light amber shade, as darker ones can taste stronger and a little harsher. They are packed raw, so you decide what happens next: bake, chop, crush into a pesto, or simply eat them with a cup of tea.

Walnuts are an oil-rich nut, which makes them one of the more delicate things in the pantry. Keep them sealed and cool, and take a look at our notes on why nuts go rancid if you ever wonder whether a forgotten bag is still good.

Learn more about the walnut on Wikipedia, or browse the whole raw nuts range.