Cobnuts II : Finding out how to prepare them and tasting them - 22 August 2022

So here are some cobnuts waiting to be investigated:

I used this gadget called a nutcracker :

_{I bought it on Amazon and it was relatively cheap at around 8 steem}

Some of the cobnuts were huge in my opinion. It was very satisfying cracking them open : no fuss ! Ideal foraging food if you carry a nutcracker with you.

Because some of the cobnuts were so easy to open I reckoned they may not all be that ready. As you can see the inside of this cobnut looks a bit unripe. I did watch an extremely informative video about cobnuts recently. I will try to link to it below. The main thing is that it does say that at the beginning of the season cobnuts are quite creamy, therefore, perhaps I caught these just at the right time and well before the squirrels made their way to them.

There was a lot of size variation in the nuts. I suppose that the bigger the size the more ripe it is, however, they all seem to be the same age; so perhaps there is a lot of size variation in cobnuts.

The next step was to roast them although I did read that you can eat them as they are (raw).

I roasted the cobnuts in a small frying pan at low heat turning them and tossing them regularly. They started making a crackling sound after a while so I switched off the cooker at that point as I did not want to burn them.

I then put them in a bowl to cool off.

I did not add any oil to the frying pan so the shine you see in the photo above must surely be the natural oils in the cobnuts.

Bon appetite !

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This is a clear and concise video about cobnuts. I totally agree that the taste is very reminiscent of coconut. I’m really happy I tried them !