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    Home » Nuts and Starches

    Hickory Nut Recipes

    About

    Shagbark Hickory (Carya ovata) nuts are a famous relative of pecans you can harvest that can be shelled, or mashed up and made into rustic nut milk for cooking.

    Quick Links

    If you're new to harvesting these and want to try doing it yourself, check out my in-depth Forager's Guide to Shagbark Hickory Nuts that covers harvesting and cracking.

    Other Nuts to Know

    Shagbarks are related to Black Walnuts and Butternuts / White Walnuts-two other types of wild nuts I like to harvest.

    shagbark hickory nuts in a bowl surrounded by nuts in their green husk

    Species

    I work exclusively with shagbarks here, and in my opinion, they're the best because shagbark hickories have a much thinner shell than their relatives (shellbark, pignut and others).

    Various varieties of hickory nuts

    A few varieties I've had. Some have much thicker shells than others.

    Hick Milk

    Any commonly eaten species can be dried and cracked, and will taste fine, but the real magic is in crushing them like the Cherokee do to make Traditional Hickory Nut Milk

    This method doesn't require picking individual nuts from the shells. If you have shagbarks you want to cook with, I suggest making that first.

    Shagbark hickory nut tea

    The nuts can be crushed and cooked to make delicious milk and tea.

    After you get the hang of making hick milk, try some of the recipes I've made that use it in cooking, like Hickory Nut Rice Pudding, and Hickory Nut Pot du Creme.

    If you don't have a blender or means of finely crushing the nuts to make milk, you can also make a simple Hickory Nut Tea that's delicious too.

    Bark

    Finally, if your trees aren't producing nuts, or you want to try something different, know that you can make Shagbark Hickory Syrup, and it tastes a bit like smoky maple syrup.

    Roasted shagbark hickory bark for syrup

    Bark, cleaned and ready for roasting to make syrup.

    • Bonet Piemontese: Italian Chocolate Amaretti Custard
    • Hickory Smoked Ice Cream
    • Frozen Hickory Nut Oil and Maple Silk
    • Sam Thayer's Bitternut Hickory Nut Oil
    • Shagbark Hickory Syrup
    • Hickory Nut Tea
    • Wild Rice Cooked in Hickory Nut Milk
    • Shagbark Hickory Nuts
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    • Glazed Sunchokes
    • Squash Agnolotti with Cream and Balsamic Vinegar
    • Fennel-Celery Root Salad with Acorn Oil
    • Hickory Nut Rice Pudding
    • Hickory Nut Pot du Creme

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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