Shelled walnuts (halves or pieces) are ready to use for cooking and snacking. In‑shell (unshelled) walnuts keep longer because the shell protects the nut, so they’re better for extended storage and retaining freshness.
Glazed/candied walnuts are sweet with a crackly sugar coating. Dry‑roasted walnuts have a deeper, nutty toasted flavor and a crisp texture. Ground walnuts (walnut meal) have a fine, soft texture suited for baking and recipes where a crumbly or blended consistency is needed.
Walnuts are sold as shelled halves or pieces, whole in‑shell (unshelled), ground/meal, and smaller cut pieces suitable for snacking, baking, or as mix‑ins.
Listings highlight omega‑3s, protein, dietary fiber, antioxidants/polyphenols, and vitamin E and B6. They also note minerals such as magnesium, calcium, iron, phosphorus, copper, zinc, folate, and potassium, and some mention melatonin.
Store walnuts in an airtight container in a cool, dry place; refrigeration or freezing extends shelf life. One product lists shelled walnuts as lasting up to six months refrigerated and up to twelve months frozen.
