Tree nuts, as opposed to peanuts, are grown on shrubs and trees and include: almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts.

When buying whole, unshelled tree nuts, be sure to look for clean shells without cracks. The exception is pistachios, which are usually sold in a semi-open shell.
Most whole, raw shelled tree nuts should appear fairly uniform in color and size. When buying shelled walnuts, however, variations in size and color are completely natural.

To bring out extra flavor, spread whole, chopped or sliced tree nuts in a single layer in an ungreased baking pan. Place in 350º oven and bake 5 to 10 minutes or until nuts are slightly brown; stir once or twice until lightly toasted. Remove from pan to cool. Nuts will continue to brown slightly after removing from oven.

To keep tree nuts as fresh as possible, store them in an air-tight container in the refrigerator for up to six months, or up to a year in the freezer. The exception is almonds, which can be stored in an airtight container in the refrigerator for up to one year, and in the freezer for up to two years.

In 2003, the U.S. Food and Drug Administration (FDA) announced one of the first qualified health claims: “Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.”

The FDA qualified health claim recommends eating 1.5 ounces (or one-third cup) of nuts per day, to reduce the risk of heart disease.