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Hickory Nuts

Carya ovata (Shagbark) Allergens: Tree Nuts
Hickory Nuts

Sourcing & Taxonomy

  • Family Juglandaceae
  • Primary Cuisine Native American|Southern American
  • Seasonality Late Summer|Autumn
  • Source Hickory Tree

The Forktionary Angle

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Definition

Edible nuts from the hickory tree, known for their rich, buttery, and slightly smoky flavor, similar to pecans but often denser.

Sensory Profile

TasteButtery, Woody, Sweet, Earthy
TextureCrunchy, Dense, Oily
AromaEarthy, Nutty, Woody
AcidityLow

Technical Metrics

Nutrition Facts

Per 30 g
Calories650 kcal
Total Fat60 g
Saturated Fat5 g
Trans Fat0 g
Cholesterol0 mg
Protein15 g
Total Carbohydrate15 g
Dietary Fiber10 g
Total Sugars4 g
Calcium70 mg
Iron4 mg
Potassium450 mg

Chef’s Secret

To enhance their flavor, lightly toast shelled hickory nuts in a dry pan or oven until fragrant before using in recipes.

Substitutions

Best Match

Pecans

1:1

Very similar flavor profile and texture, slightly less dense.

Walnuts

1:1

Good for baking, slightly more bitter and less buttery flavor.

Macadamia Nuts

1:1

Rich and buttery, but a different flavor and smoother texture.

Almonds

1:1

Crunchy texture, but a milder and less complex flavor.

Buying Guide

Hickory nuts are difficult to shell; consider buying them pre-shelled if available.

Flavor Pairings

Baked goods trail mix salads roasted vegetables nut butter.