Hickory Nuts
Although they are difficult to remove from their shells, hickory
nuts’ delicious flavor makes it well worth the effort.
The hickory nut is related to the pecan, but is
smaller in size and more flavorful. They are indigenous to North America.
Varieties
Edible hickory nuts come from the shellbark or shagbark varieties of hickory tree. In
addition to the regular hickory nut, there is a hybrid variety called a hican, which is
produced by crossing the pecan tree with the hickory tree.
Buying and storing tips
For maximum freshness, buy unshelled hickory nuts. Store shelled hickory nuts in the
refrigerator or freezer for up to two months.
Availability
Hickory nuts have limited availability. They are difficult to grow
commercially—hickory nuts have extremely hard shells that are quite difficult to crack,
and the nutmeats are difficult to remove. In addition, there is a long period of time which
must elapse between the planting and bearing of a good-size crop.
Preparation, uses, and tips
Hickory nuts can be prepared and used in the same way as pecans—as snacks or in
baking or cooking. The nut meats from hickory nuts are more difficult to remove from their
shells than those of pecans, but their delicious flavor makes it well worth the effort.
Nutritional Highlights
Hickory nuts (dried), 9 nuts (1 oz.)
Calories: 186
Protein: 3.6g
Carbohydrate: 5.2g
Total Fat: 18.2g
Fiber: 1.8g
*Good source of: Magnesium (49mg), and Thiamine (0.25mg)
*Foods that are a “good source” of a particular nutrient
provide between 10 and 20% of the Recommended Daily Value.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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