Most nuts contain at least traces of free
sugars. Some contain more than a trace and
are noticeably sweet; these include chestnuts,
cashews, pistachios, and pine nuts.
Handling and Storing Nuts
The same high oil content that makes nuts
nutritious and delicious also makes them
much more fragile than grains and legumes:
that oil readily absorbs odors from the
surroundings, and goes rancid when it’s split
into its component fatty acids and the fatty
acids are then fragmented by oxygen and
light. The fatty acids have an irritating effect
on the mouth, while their fragments have
cardboard, paint-like aromas. Walnuts,
pecans, cashews, and peanuts are rich in
fragile polyunsaturated fats and are especially
susceptible to staling. Fat rancidity is favored
by bruising, light, heat, and moisture, so it’s
best to store nuts in opaque containers at cool