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FAQs

Nut FAQs

  1. How long can I keep my Diamond of California® nuts?
  2. How long should I store Diamond of California® nuts?
  3. What about toasting Diamond of California® nuts?
  4. How do I roast in-the-shell nuts?
  5. Can I find in-the-shell nuts year-round?
  6. What if I'm having difficulty finding one of Diamond's products?
  7. What does Diamond do with the nutshells?
  8. How can I remove the skins of nuts?
  9. How can I read the date code on your packages?
  10. Regarding Rosemary Extract.
  11. Why are some of my walnuts darker in color than others?

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  • 1. How long can I keep my Diamond of California® nuts?

    The shelf life of nuts depends on several factors: storage conditions, whether the package is opened or unopened, and whether they are shelled or unshelled. In general, the following applies:

    Refrigerator
    Unopened package 36 months 24 months
    Opened package 7 months 24 months
    As nuts age, they may become rancid and develop a “paint” smell. The best way to determine freshness is to smell and taste the nuts prior to using.

  • 2. How long should I store Diamond of California® nuts?

    Nuts are best stored in the fridge or freezer, not the pantry? Oxygen is the number one cause of rancidity, so placing them in the right storage conditions makes all the difference in freshness. Follow this easy-to-use chart and keep your nuts in unopened or air-tight containers to preserve that great fresh flavor!

    Another rule of thumb for the best farm to table flavor is to always refer to the "best before" date, conveniently stamped on the front of every Diamond of California bag.

  • 3. What about toasting Diamond of California® nuts?

    Toasting nuts adds extra flavor and crispness. For best results, we recommend toasting in the oven or on the stovetop. Nuts toasted in the microwave do not develop as much flavor or crunch.

    Toasting time depends on both the size and variety of the nut.

    Oven Toasting: Spread nuts in a single layer on an ungreased baking pan. Place in a 350°F oven and bake 5 to 12 minutes or until nuts are golden brown; stir once or twice until toasty and fragrant. Remove from pan to cool. Nuts will continue to brown slightly after removed from oven.

    Stove-Top Toasting: Place nuts in a heavy skillet over medium heat and stir or toss continuously until nuts turn a golden brown and smell toasty and fragrant, approximately 3 to 8 minutes.

    Microwave Toasting: Spread nuts in a single layer in a glass pie plate. Microwave on HIGH 5 to 6 minutes (check frequently; microwave ovens vary), stirring every 2 minutes. Cool.

    For toasting time guidelines for specific nuts, view our.

  • 4. How do I roast in-the-shell nuts?

    Preheat the oven to 350°F. Spread in-shell nuts on a baking sheet and roast for 20 minutes. After 20 minutes, carefully remove one nut, holding it with a dish towel or pot holder, and crack it open. The meat should be lightly toasted and aromatic. If it still looks pale inside, roast a few minutes longer. Keep in mind that walnuts and almonds may take less time.

    Let the nuts cool before serving.

  • 5. Can I find in-the-shell nuts year-round?

    Walnuts are harvested in the fall and the new crop of in-the-shell, or inshell, nuts are found in grocery stores soon after that. Much of the crop is sold during the fall and winter holiday season. However, Diamond shelled products are available in stores year-round.

  • 6. What if I'm having difficulty finding one of Diamond's products?

    Click here to find a list of retail locations in your area that sell Diamond culinary or in-the-shell nuts. If the store in which you shop does not carry Diamond products, ask the store manager to order the product for you.

  • 7. What does Diamond do with the nutshells?

    Diamond Foods' main processing facility in Stockton ends up with approximately 100 million pounds of walnut shells each year. None of these shells end up in landfills. All of Diamond's walnut shells are sold to other industries, which use them in a number of ways: as a binder in sealants and glues, in sandblasting and cleaning, as an ingredient in cosmetics and as a fuel.

  • 8. How can I remove the skins of nuts?

    To remove the skins of almonds and Brazil nuts, cover the nuts with cold water, boil, simmer 2 to 3 minutes, drain. Add cold water; drain. Pinch nuts to slip skins off. For hazelnuts, spread hazelnuts on a non-greased cookie sheet and place in a 275°F oven for 20 to 30 minutes, until skin cracks. Remove from oven and rub in a soft cloth to remove skins.

  • 9. How can I read the date code on your packages?

    The code on Diamond packages can be read as follows: Using 07159D349S as an example, the first two numbers, (07) indicate the year the product was packaged. The next three numbers (159) indicate the numerical day of the year (in this case, the 159th day of the year). The last digits (D349S) are plant processing codes. Thus, 07159D349S means the product was packaged on June 8, 2007.

  • 10. Regarding Rosemary Extract.

    In response to demand for preservative-free nuts, we have removed the preservative, BHT, and added an essential oil extracted from rosemary to our nuts. A very small amount of this clean label essential oil is applied to the nuts to help protect their delicate, fresh taste without adding any flavor or scent. You will know if the nuts that you are purchasing include this essential oil as it will be declared on the ingredient statement and housed in our new red bag.

  • 11. Why are some of my walnuts darker in color than others?

    Skin color varies on the walnut kernels from light to black. The darker skin is usually caused by the position of the walnut on the tree. If the walnut came from the top of the tree, where it is exposed to the sun, then the skin turns dark.