Chopping nuts can drive you, well, nuts but it’s impossible to make many of our favorite recipes without them. Pecan pie, granola and holiday spiced nuts, to name a few. While you can buy pre-chopped nuts at the grocery store, you’ll save money by chopping nuts at home. Learning how to chop nuts also allows you to control the size. These go-to methods make the process quick and easy.
How to Chop Nuts with a Knife
Chopping nuts with a knife might be a bit of a pain, but it’s the best way to obtain evenly chopped nuts. Here’s a little kitchen hack: the nuts have a tendency to scoot around wildly as you chop, so roll up a towel and place it around the edge of the cutting board to catch them.
To chop nuts with a knife, place them in a small pile on a cutting board. Keep the tip of the blade on the cutting board and your non-cutting hand in a claw shape over the pile. Slice downward through the nut pile, cutting the nuts with the butt end of the blade and moving your claw hand backwards as you move through the pile. Once you’ve made a single pass over the nuts, turn the pile 90 degrees and make a second pass. At this point, the nuts will be coarsely chopped. To finely chop the nuts, place your non-cutting hand over the top of the blade and carefully rock the blade back and forth until the nuts reach the desired size.
How to Chop Nuts in a Bowl
Chopping nuts on a flat cutting board is can make a bit of a mess, especially when you’re chopping round nuts like hazelnuts. Instead, put the nuts in a bowl and put pressure on them using a pastry cutter, the back of a measuring cup or a small bowl. The nuts will crack under the pressure, producing coarsely chopped nuts. To finely chop the nuts, move them to the cutting board and proceed to chop them using the knife method above.
How to Chop Nuts with a Nut Chopper
A nut chopper is a perfect investment if you use a lot of chopped nuts. The design varies depending on the manufacturer, as some are able to chop both vegetables and nuts while others are specifically designed for nuts only. Be sure to check with the user’s manual, but they usually work in a similar fashion: load the nuts into the gadget before turning the grinder handle or pushing down on the chopper until the nuts reach the desired size.
How to Chop Nuts with a Food Processor
If you need to chop a large quantity of nuts for a recipe like granola, the food processor is the way to go. Working in batches (about 1 cup of nuts at a time), pulse the nuts in the food processor until they reach the desired size. They will go from perfectly chopped to dust very quickly, so keep a close eye on them as you pulse.
How to Chop Nuts with an Apple Corer
We love this method because it takes a uni-tasker and turns it into a multitasker! Place the nuts in a pile on a cutting board. Press down firmly with the apple corer, repeating the process until all the nuts are chopped.
Dessert Recipes That You'll Go Nuts Over
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Pecan Pie Bars
These pecan pie bars are rich and delicious—just like pecan pie! They're perfect for taking to potlucks and other gatherings. I always come home with an empty pan. —Carolyn Custer, Clifton Park, New York
Pumpkin Pie Tartlets with Maple Pecan Crust
After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious—with no gluten, eggs or dairy! —Chantale Michaud, Guelph, Ontario
Majestic Pecan Cake
This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana
Rustic Nut Bars
My friends love crunching into these chewy, gooey bars that have a crust like shortbread and a wildly nutty topping. —Barbara Driscoll, West Allis, Wisconsin
Pecan Banana Bundt Cake
My daughter, Liz, often made this banana bundt cake for us. It was delicious and different. She discovered five-spice powder during a culinary class field trip. —Marina Castle Kelley, Canyon Country, California
Rich Pistachio Brittle
Here's a fun twist on traditional brittle. Pistachios not only add wonderful taste to the rich, buttery candy, but delicious texture. —Valonda Seward, Coarsegold, California
Pumpkin Pecan Cheesecake
You're sure to draw compliments with this delectable homemade dessert from Lorraine Darocha. In Mountain City, Tennessee, she prepares it the day before by topping a from-scratch pecan crust with luscious layers of cream cheese and spiced pumpkin.
Pistachio Brown Butter Cookies
These pistachio brown butter cookies are a simple showstopper! They literally melt in your mouth. You can find the shelled, salted pistachios at the store. —Stephanie Sutphin, Radford, Virginia
Praline Pumpkin Pecan Pie
My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! —Emily Reese, Glade Hill, Virginia
Baklava
Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. My family enjoys baklava—a traditional walnut strudel. The recipe uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. —Judy Losecco, Buffalo, New York
Pumpkin Pecan Tassies
Field editor Pat Habiger of Spearville, Kansas suggests, "These delicious mini tarts are lovely for Christmas or to serve at a tea. They're worth the extra time it takes to make them."
Poteca Nut Roll
My mother-in-law brought this recipe from Yugoslavia in the early 1900's. It was a tradition in her family to serve it for holidays and special occasions. Now it's my tradition. Family members often help roll our the dough and add the filling. —Mrs. Anthony Setta, Saegertown, Pennsylvania
Pecan Brownies
It's hard to eat just one of these nutty treats...good thing a batch can bake up in a matter of minutes.—Karen Batchelor, Bellevue, Nebraska
Walnut-Cranberry Pie
After this ruby red pie got rave reviews on Thanksgiving, I was happy to bake it again for Christmas dinner. The naturally tart cranberries are perfectly sweetened and accented with walnuts, raisins and lemon. —Shirley Glaab, Hattiesburg, Mississippi
Tender Pecan Logs
Folks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama
Pecan Cake with Cookie Butter Frosting
My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. —Natalie Larsen, Columbia, Maryland
Cranberry Walnut Biscotti
A chocolate drizzle lends a little extra sweetness to biscotti.—Joan Duckworth, Lee's Summit, Missouri
Cinnamon Peanut Brittle
I made this sweet, peanut-packed candy for Christmas and sent some with my husband to work. His co-workers liked it so much they asked for more. It has a lovely glossy look and the cinnamon is a delightful surprise. You've got to try this peanut butter brittle recipe. —Grace Miller, Mansfield, Ohio
Heavenly Praline Cake
A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!—Jennifer Rodriguez, Midland, Texas
Pecan Pie Cookies
My family loves pecans. In fact, we have pecan pie at Thanksgiving and this pecan pie cookies recipe at Christmas! —Julie McQuiston, Bradenton, Florida
Armagnac Chocolate Almond Tart
I am a pecan pie lover...this is my twist on pecan pie. I use almonds instead of pecans and golden syrup instead of corn syrup. Both chocolate and Armagnac make this tart really special. Don't skip on toasting the almonds, it brings out the nuttiness of the pie. — Phoebe Saad, Framingham, Massachusetts
Butter Pecan Cookie Bars with Penuche Drizzle
I have made these Butter Pecan Cookie Bars for many, many years. They are rich, chewy, nutty and buttery—all the good stuff. They freeze well, that is, if they last long enough. A little drizzle of old-fashioned penuche icing takes them over the top. —Kallee Krong-McCreery, Escondido, California
Challah Bread Pudding
I created this challah bread pudding recipe after my mother-in-law told me that she liked bread pudding. I was on a mission to create a version that was so good she'd ask me for the recipe. It worked! This can be served for breakfast, brunch or dessert. —Marsha Ketaner, Henderson, Nevada
Magic Bars
These rich bar cookies will melt in your mouth! They’re ideal to have on hand for a snack. —Pauline Schrag, Theresa, New York
Skillet Chocolate Chunk Walnut Blondies
Bake up the ultimate shareable cookie. For variety, replace the chocolate chips with an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, Wisconsin
Chocolate Hazelnut Shortbread
We love hazelnut flavor and cookies that aren’t too sweet, so this recipe is perfect for us! If you like your cookies on the sweeter side, bake up these crisp beauties and slather some Nutella between two to create an extra-special sandwich cookie. —Karla Johnson, East Helena, Montana
Spiced Upside-Down Apple Pie
My grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze makes it look especially delicious. —Francine Bryson, Pickens, South Carolina
Pumpkin Pecan Custard
My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative—and we don’t miss the crust at all. It firms up as it cools. —Abby Booth, Coweta, Oklahoma
Hazelnut Madeleine Cookies
These soft, cakelike cookies have a delicate hazelnut flavor—perfect for making great memories! They’re baked in the distinctive shell-shaped madeleine pan, available in kitchen specialty stores. —Taste of Home Test Kitchensrcset="https://www.tasteofhome.com/wp-content/uploads/2018/01/Marbled-Almond-Roca_EXPS_HCBZ21_9982_B05_27_4b-1.jpg?w=1200 1200w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Marbled-Almond-Roca_EXPS_HCBZ21_9982_B05_27_4b-1.jpg?resize=300,300 300w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Marbled-Almond-Roca_EXPS_HCBZ21_9982_B05_27_4b-1.jpg?resize=700,700 700w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Marbled-Almond-Roca_EXPS_HCBZ21_9982_B05_27_4b-1.jpg?resize=150,150 150w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Marbled-Almond-Roca_EXPS_HCBZ21_9982_B05_27_4b-1.jpg?resize=768,768 768w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Marbled-Almond-Roca_EXPS_HCBZ21_9982_B05_27_4b-1.jpg?resize=568,568 568w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Marbled-Almond-Roca_EXPS_HCBZ21_9982_B05_27_4b-1.jpg?resize=522,522 522w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Marbled-Almond-Roca_EXPS_HCBZ21_9982_B05_27_4b-1.jpg?resize=185,185 185w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Marbled-Almond-Roca_EXPS_HCBZ21_9982_B05_27_4b-1.jpg?resize=295,295 295w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Marbled-Almond-Roca_EXPS_HCBZ21_9982_B05_27_4b-1.jpg?resize=350,350 350w" title="Marbled Almond Roca Exps Hcbz21 9982 B05 27 4b 1" width="640">
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Homemade Almond Roca
My easy almond roca recipe is an old favorite that we keep in steady use from mid-November until the New Year. Homemade gifts are still a Christmas tradition at our house.Cranberry Pecan Cookies
These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. —Louise Hawkins, Lubbock, TexasCandied Pecans
I pack these easy candied pecans in jars tied with pretty ribbon for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true! —Opal Turner, Hughes Springs, TexasEasy Nutella Cheesecake
Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.—Nick Iverson, Milwaukee, WisconsinMaple-Walnut Spritz Cookies
After taking a trip to Vermont during maple harvest season, I just had to make something using maple syrup. Because I love maple, walnuts and spritz cookies, I combined all those elements to create these perfectly delicious bites. I adore the aroma when these are baking.Pumpkin Pecan Whoopie Pies
These whoopie pies are chock-full of pumpkin flavor—a perfect treat for fall! For a finishing touch, I like to roll the outside edges in mini chocolate chips or chopped nuts and dust with cinnamon sugar. —Rashanda Cobbins, Milwaukee, WisconsinCaramel Cashew Cheesecake
When a friend served this luscious cheesecake at a birthday party, I left with the recipe. Every time I make it, rave reviews and recipe requests come my way. —Pat Price, Bucyrus, OhioUpside-Down Pumpkin Pecan Tarts
These flaky phyllo treats with a rich pumpkin filling are a fantastic twist on pumpkin pie and can be prepared a day ahead. —Darlene Buerger, Peoria, ArizonaCinnamon Nut Bars
Classic bar meets good-for-you ingredients in this updated recipe. If you have the patience, after the bars are cool, store them in a tin for a day to allow the flavors to meld...I think they taste even better the next day.— Heidi Lindsey, Prairie du Sac, WisconsinSalted Caramel Walnut Tart
It took me a while to figure out a way to convert one of my favorite ice cream flavors into a pie—one of my favorite desserts. The result took quite a few tries, but in the end, it was so worth it. —Ruth Ealy, Plain City, OhioBaklava Thumbprint Cookies
The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, DelawareHazelnut Pecan Pie
With a blend of chocolate, pecans and hazelnuts, this pie is top-level tasty. But because so it’s easy to make, you can enjoy it often. Your family and friends will think you worked for hours in the kitchen. It’s incredible plain, but a dollop of whipped cream takes it over the top. —Brenda Melancon, McComb, MississippiChocolate-Tipped Butter Cookies
These wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. —Charolette Westfall, Houston, TexasPumpkin Fudge
I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.—Marlene Fudge, Rushville, IndianaButter Pecan Cheesecake
Fall always makes me yearn for this pecan cheesecake, but it’s delicious in any season. You’ll want to put it on your list of favorite holiday desserts. —Laura Sylvester, Mechanicsville, VirginiaBourbon Pecan Pralines
Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste of Home Test KitchenAlmond Biscotti
I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, IllinoisDate-Nut Pinwheels
Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, ConnecticutContest-Winning German Chocolate Cream Pie
I've won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, MichiganGingersnap Sweet Potato Praline Pie
This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. —Emily Hobbs, Ozark, MissouriPumpkin and Walnut Squares
The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. —Ruth Beller, Sun City, CaliforniaPumpkin Pecan Pie
I've yet to meet a person who doesn't have room for a piece of this pie! Up here 8,000 feet in the Rockies, my husband and I are enjoying retirement. We're active in our little church (where I try all my recipes on people who love to eat!). We have four grown children and 11 grandchildren. —Jean Lockwood, Bayfield, ColoradoPecan Pumpkin Dessert
I always fix this recipe for Thanksgiving. It was given to me by a friend and I've shared it with many others. —Sue Williams, Mt. Holly, North CarolinaPumpkin Walnut Cheesecake
One of my friends gave me this recipe, and it quickly became a family favorite. I especially love making this dessert for Thanksgiving. But be forewarned—you can’t eat just one slice! —Susan Garoutte, Georgetown, TexasCranberry Nut Cookies
In fall, I stock up on fresh cranberries and freeze them so I can make these cookies throughout the year. Tangy cranberries are a nice addition to a buttery cookie. —Machelle, Wall, Rosamond, CaliforniaChocolate Walnut Crescents
I use a round cookie cutter to form the crescent shapes for these nutty favorites. They're so pretty sprinkled with sugar and drizzled with chocolate. —TerryAnn Moore, Vineland, New JerseyRich Pistachio Brittle
Here's a fun twist on traditional brittle. Pistachios not only add wonderful taste to the rich, buttery candy, but delicious texture. —Valonda Seward, Coarsegold, CaliforniaCaramel-Pecan Apple Pie
You'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table. —Jean Castro, Phoenix, ArizonaCaramel-Pecan Monkey Bread
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test KitchenFrosted Cashew Cookies
We savor these cookies every Christmas, but they're special year-round with coffee or tucked into a lunch box. I won a ribbon with these cookies at my county fair.—Sheila Wyum, Rutland, North DakotaCoconut Pecan Pie
We top this with sliced bananas, whipped cream and more sliced bananas. It's based on a recipe my mom got from a potholder she bought at the Patti's 1880s Settlement in Grand Rivers, Kentucky. —Jennifer Choisser, Paducah, KentuckyThe post How to Chop Nuts, 5 Ways appeared first on Taste of Home.
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