Raw Walnuts — In Shell - 1 lb (16 oz)

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Size 1 lb (16 oz)$13.97($0.87 / ounce) 2 lb (32 oz)$17.97($0.56 / ounce) 3 lb (48 oz)$23.97($0.50 / ounce) 5 lb (80 oz)$29.97($0.37 / ounce)

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Shelled walnut halves and pieces, raw and unsalted, packed in resealable stand-up bags. Walnuts in this form are the most versatile format: ready to eat straight from the bag, toss into a salad, press into baked goods, or blend into a sauce without any prep step. The raw format also preserves the full natural fat profile that makes walnuts one of the most nutritionally dense nuts available. Browse the full Walnuts collection for all walnut formats from Nut Cravings.

What You're Buying

Shelled walnut halves and pieces, raw and unsalted, in a resealable food-safe stand-up bag.

Ingredients: Walnuts.

Available in four sizes: 1 lb (16 oz), 2 lb (32 oz), 3 lb (48 oz), and 5 lb (80 oz). The halves-and-pieces format covers both snacking (where whole halves look better in a bowl) and baking or cooking (where pieces are what you would have chopped anyway). Explore the full Nuts & Seeds range for all nut varieties from Nut Cravings.

Nutrition Facts Per One Ounce (28g)

The product image shows a nutrition label for these walnuts with a serving size of 1 oz (28g). The calorie value on the image label conflicts with the calorie figure listed on the product page, so a verified calorie count cannot be confirmed at this time. Please check the bag label upon arrival for the current and accurate nutrition information.

Ingredients: Walnuts.

As labeled on the product packaging, this product is a good source of the following (see next section). Check the bag for the complete and current nutrition facts panel including calories, fat, protein, carbohydrate, and micronutrient values per serving.

Good Source of 8 Key Nutrients

As labeled on the product packaging, raw walnuts are a good source of the following:

Protein from the natural amino acid profile of walnut meat.

Dietary Fiber from the natural fiber in walnut tissue, supporting digestive regularity.

Heart-Healthy Fats from the predominantly polyunsaturated fat profile of walnuts, including the highest plant-source omega-3 content of any tree nut.

Selenium as labeled on the product packaging.

Zinc and Iron as labeled on the product packaging. Check the bag for specific percentage values per serving.

Antioxidants naturally present in walnuts, concentrated in the thin papery skin covering the walnut meat.

Omega-3 fatty acids in the form of alpha-linolenic acid (ALA), a plant-sourced omega-3. Walnuts are one of the few whole-food plant sources of omega-3.

Magnesium from the natural mineral content of walnut meat. Check the bag label for the specific percentage value per serving.

How to Use Raw Walnuts

Straight Snacking

A handful of walnut halves in a small bowl alongside dried fruit is a complete snack that holds well between meals. The fat and protein content creates satiety that most grain-based snacks do not. Pair with Dried Fruits for a quick homemade trail mix combination, or browse Mixed Nuts & Bar Mix for pre-blended snacking options.

Salads

Walnut halves on a salad with crumbled blue cheese, sliced pear, and a honey vinaigrette. Arugula with shaved parmesan and walnuts. Beet salad with goat cheese and walnuts. The slight bitterness from walnut tannins works well against sharp cheeses and tart dressings in a way that milder nuts like cashews do not.

Baking

Banana bread, walnut brownies, oatmeal walnut cookies, date-walnut loaves, and carrot cake with walnuts folded in. The pieces format saves the chopping step for most baking applications. Raw walnuts hold their flavor through standard bake temperatures without burning or turning bitter the way some roasted nuts do when double-baked.

Cooking and Sauces

Walnut pesto blended with basil, garlic, and olive oil. Crushed walnuts pressed into the crust of a roasted chicken or pork loin. Stirred into grain bowls, roasted vegetable dishes, and pasta to add texture and fat without adding another protein source.

Holiday Tables and Gifting

A bowl of walnut halves on a Thanksgiving or Christmas table keeps guests picking between courses. The 3 lb and 5 lb bags suit holiday season bulk needs for baking multiple batches across November and December. Browse View All Gifts for gift-ready walnut and nut assortment formats.

Choosing the Right Size

Four sizes are available. The 1 lb (16 oz) bag suits first-time buyers or casual snacking households. The 2 lb (32 oz) bag fits households that add walnuts to salads and cook with them regularly throughout the week. The 3 lb (48 oz) and 5 lb (80 oz) bags are bulk formats for frequent bakers, households making multiple recipes across a season, or anyone stocking up through fall and winter. The resealable bag keeps moisture out between uses regardless of size.

Storage

Keep the bag sealed between uses and store in a cool, dry place away from heat and direct light. Shelled walnuts keep quality for 3 to 6 months at room temperature in a sealed container, or up to 12 months refrigerated. For the 3 lb and 5 lb sizes, moving a portion to the freezer on arrival extends shelf life further without affecting texture or flavor once thawed. Walnuts absorb surrounding odors, so store away from strong-smelling foods.

Raw Walnuts Guarantee

Every Nut Cravings order is backed by a 100% satisfaction guarantee. If these walnuts arrive below the quality or freshness standard you expect, contact our team and we will make it right. Browse the full Walnuts collection for all walnut formats, or explore the complete Nuts & Seeds range from Nut Cravings.

Customer Reviews

Frequently Asked Questions

How many walnuts do I actually get from a 1 lb in-shell bag?

Approximately 9 oz of edible walnut meat from a 1 lb bag. The shell accounts for roughly 40 to 45% of the total weight of an in-shell walnut. One pound of in-shell walnuts contains approximately 30 to 35 whole walnuts depending on nut size, which yields about 60 to 70 walnut halves after cracking. Plan purchase quantities with this yield ratio in mind, especially if you are buying for baking where a recipe calls for shelled cup measurements.

Do I need a nutcracker or can I crack them another way?

A nutcracker is the most practical tool and is not included with this product. English walnuts have thinner, more uniform shells than black walnuts, which means a standard lever-style nutcracker works well without excessive force. Alternatives include a dedicated walnut cracker (a hinged clamp tool), two walnuts squeezed together in one hand (English walnuts are thin enough that this works), a wide flat mallet strike on a hard surface, or placing the walnut in the hinge of a car door and applying slow pressure. For high-volume cracking (baking projects), a dedicated bench-mounted nut cracker is the most efficient tool and preserves the most intact halves.

How long do in-shell walnuts stay fresh?

12 to 18 months at room temperature in the sealed bag or a cool, dry pantry. Up to 2 years refrigerated in an airtight container. Up to 3 years frozen. The shell itself handles most of the preservation by keeping oxygen away from the fat surface, preventing moisture loss, and blocking light. This longevity is the primary practical advantage of in-shell over pre-shelled walnuts, which begin quality decline within 3 to 6 months even in sealed packaging. Only crack what you plan to eat or use within a few days. Keep the rest sealed in the shell until needed.

Why do raw walnuts taste bitter sometimes?

Two separate causes. First, the thin papery skin (pellicle) covering the walnut meat contains tannins that are naturally somewhat astringent. This is normal and does not indicate anything wrong with the nut. The tannins are also where a significant portion of walnut polyphenols are concentrated, so the skin is nutritionally valuable even though it contributes slight bitterness. Second, and more commonly complained about, is oxidation. Rancid walnuts taste acutely bitter and unpleasant in a way that is distinct from normal tannin astringency. If your walnuts taste genuinely bitter rather than mildly astringent, oxidation is the likely cause. Fresh-cracked raw in-shell walnuts from this product should taste creamy, rich, and mildly earthy with only slight tannin bite from the skin. If they taste harshly bitter, contact us.

Are these PPO-treated or fumigated?

No. These walnuts are not treated with PPO (propylene oxide) or any other fumigation agent. PPO is used in some commercial nut processing as an antimicrobial treatment, but it leaves trace chemical residue and is prohibited under certified organic standards. Our raw in-shell walnuts meet clean production standards without fumigation treatment. The in-shell format also provides natural protection against the surface contamination that fumigation is designed to address, which means in-shell walnuts typically require less aggressive post-harvest treatment than pre-shelled versions.

Can I eat the walnut skin or should I remove it?

Eat the skin. The thin brown papery layer (pellicle) covering walnut meat contains a significant portion of the nut's polyphenol antioxidants, including ellagitannins and catechins. Studies that specifically compare walnuts eaten with and without skin intact show higher antioxidant activity when the skin is included. The slight astringency from the tannins in the skin is normal and not harmful. Blanching walnuts to remove the skin (common in some cooking applications for texture reasons) does reduce the polyphenol content. For snacking and any application where the skin does not affect the final texture, eating walnuts with the skin on is the nutritionally superior choice.

How many walnuts should I eat per day?

One ounce per day is the dose used in the majority of clinical research on walnut health benefits, which works out to approximately 7 walnut halves or 14 walnut quarters. The 2020-2025 Dietary Guidelines for Americans recommend 5 oz of nuts, seeds, and soy products per week across all sources, which averages to just under 1 oz per day. Most walnut health studies that showed cardiovascular, cognitive, or anti-inflammatory benefits used between 1 and 2.5 oz per day. Going significantly above 2 oz daily adds calories without proportional additional benefit for most people.

Are in-shell walnuts good for baking?

Yes, and they are specifically better for baking than pre-shelled walnuts for any recipe where walnut flavor is a primary ingredient. Cracking walnuts immediately before adding them to batter preserves the volatile aromatic compounds that contribute to the rich, nutty flavor profile. Pre-shelled walnuts that have been sitting in a bag begin losing these volatile compounds from the moment the shell is cracked, which is why they often taste flat or slightly stale in baked goods compared to fresh-cracked walnuts. Banana bread, walnut brownies, date-walnut loaf, oatmeal walnut cookies, and any application where walnut flavor needs to come through clearly benefits from fresh-cracked in-shell walnuts. The extra 5 to 10 minutes of cracking time is worth it for those recipes.

What is the difference between English walnuts and black walnuts?

These are English walnuts (Juglans regia), which is the standard walnut sold in grocery stores and used in commercial baking. English walnuts have thin, relatively uniform shells that crack cleanly with a standard nutcracker, yielding large intact halves. The flavor is mild, buttery, and slightly earthy. Black walnuts (Juglans nigra) are a native North American species with much thicker, extremely hard shells that require specialized cracking tools. Black walnut flavor is considerably more intense, bold, and pungent than English walnut. Most people find black walnuts too strongly flavored for everyday snacking but they have a dedicated following for use in certain traditional recipes. Unless a recipe specifically calls for black walnuts, English walnuts are the correct choice.