Some retailers pack the walnuts in clamshells, but they let in too much air for his taste.
“A cello bag with nitrogen flush will preserve it in the freshest way,” he said.
While there’s a push to get black walnuts in stores in September in time for holiday baking, some now carry black walnuts year-round.
Hammons even saw interest over the summer from bakers and ice cream manufacturers looking for an alternative to pricey pecans.
“Any recipe that calls for pecans can use black walnuts,” he said. Candy companies are even using them in Turtle-like pralines.
Black walnut ice cream is on an upward trend, he said.
“It’s just as satisfying as butter pecan,” he said, “but at a lower price.”