Can You Eat Acorns? Opening Our Eyes to New Possibilities

“Sometimes the things we really want are right in front of us. We just don’t see them.”

Wendelin Van Draanen

Many kids growing up in the ’90s were cuckoo for Cocoa Puffs. I was, and still am, nuts for nuts.  

My earliest memory of indulging in the salty, crunchy goodness of nuts was at my grandparents’ house. Grandma and Grandpa always seemed to have deluxe mixed nuts in the pantry and I had no reservations about helping myself to heaping handfuls, of course favoring the most coveted of all – cashews!

Bless their hearts, for now I realize that high quality nuts — often labor and resource intensive and requiring specific growing conditions around the world — are pricey. Could that be why the grandchildren were always steered toward the candy drawer?

Lightbulb moment: Are acorns edible?

Now that I have to fund my own fix, I typically buy raw nuts and seeds in the bulk foods section at our local co-op. Part of me always feels shocked at the checkout when the bags are weighed and price appears.

It was soon after a grocery shopping trip in early fall that an idea fell into my lap – or, more accurately, onto my roof. 

Clink. Clink. Clinkclinkclinkclink. Acorns from the white oak trees next to our house bounced off the metal roof. Wait a minute… Are acorns edible? Could I have access to a free nut in my own yard?

A quick search confirmed the hunch. Acorns are edible, but only after processing to remove their tannins. (More on that below.)

Most of the resources outlined ways to turn acorns into flour, oil, and even a caffeine-free coffee. I had to dig deeper to understand how to process acorns and keep them in nut form. Maybe it isn’t the most popular method, but I was ready to learn, and am sharing the results with you here.

Why forage for acorns?

First, let’s take a closer look at why you might choose to put in the time and effort to supply your own nuts when more common varieties are readily available on store shelves.

• Budget-friendly – One of the most significant advantages of foraging for acorns is that oak trees grow naturally in many regions of the world. This makes them an incredibly budget-friendly option, as you can gather them for free.

• Health benefits – Like other nuts, acorns provide a good source of protein and healthy fats. They also contain essential nutrients like vitamin E and folate, and are lower in fat than many other nuts.

• Sustainability – Foraging for acorns is an environmentally sustainable choice. You’re harvesting a renewable resource that doesn’t require the extensive resources and transportation involved in producing and distributing store-bought nuts.

• Fulfilling activity – The act of foraging for acorns can be fulfilling, educational, and, if you ask me, just plain fun! It connects us with nature, teaches us about local ecosystems, and provides a sense of self-sufficiency and satisfaction.

How do you choose good acorns?

Before you begin processing acorns, it helps to select the best ones. Here are some tips I’ve gleaned from my first foray into acorn foraging: 

• Choose acorns that are free from cracks, holes, discoloration, or other signs of damage. Be on the lookout for even the tiniest holes, which is a sign of the dreaded acorn weevil larva.

• Opt for larger acorns, as they tend to have more meat inside.

• Caps or no caps? I found conflicting information about whether to choose acorns with caps still attached. Perhaps there are specificities to certain varieties. None of mine had caps.

• If given the choice, veer toward varieties that contain less tannins — like the white oak instead of red oak. It will reduce processing time.

• Keep in mind that white oak acorns germinate in fall. They will start to sprout soon after dropping to the ground, so move quickly!

Once collected, I stored the acorns in mesh produce bags and shallow containers to help them dry out before processing.

How do you process acorns into nuts?

Turning acorns into edible nuts involves time, elbow grease, and a little know-how. Here’s a step-by-step guide once you have a supply of acorns on hand:

1. Shell the acorns

To remove the shells, place the acorns on a hard surface and gently tap them with a mallet or hammer. This will crack the shells open and allow you to access the interior.

My tool of choice – after being scolded for “squirreling” our hammer that never made its way back to its proper home in the garage – is a simple garlic press. 

2. Remove the inner skin

After shelling, you’ll notice a thin, brown skin on the acorn meat. The skin is bitter and full of tannins, so it’s important to remove it if it didn’t come off during shelling. I noticed the acorns that had dried out for a few days had much easier skin removal.

If the skin is being stubborn, try blanching the acorns in boiling water for a few minutes and rinse with cold water.

I immediately plopped the shelled and skinned acorns into a jar of water to avoid discoloration upon being exposed to air.

3. Leach the acorns

Leaching is the process to remove acorns’ bitter, and potentially harmful, tannins. There are two common leaching methods:

• Cold water leaching: Place the peeled acorns in a large bowl or container and cover them with cold water. Change the water every four to eight hours over the course of one, two, or more days, or until the water remains clear.

• Hot water leaching: Boil the peeled acorns for 15-30 minutes, changing the water several times until it’s clear.

Regardless of the leaching method, the best way to confirm the process is complete is to taste test and confirm the bitterness is gone.

4. Dry the acorns

Drying is important to prevent molding. Spread the peeled acorns on a baking sheet and let them air dry, or use a low-temperature oven or dehydrator to speed up the process. I sprinkled them with salt partway through drying.

5. Use or store

Once the acorns are thoroughly dry, you can store them for later or use immediately as a crunchy snack or addition to salads, yogurt, and other meals.

Truthfully, I need to continue experimenting with the drying process. Some of the smaller pieces dried faster than the rest and became extremely hard to bite into. I will be more conscious of that moving froward.

Is foraging acorns worth it?

Acorns, often an overlooked nut, are indeed edible, and can be used as an alternative or supplement to store-bought nuts.

But is it worth it? That answer is up to you. I found that the benefits of foraging for acorns went beyond potential cost savings, helping me feel more connected to our land and satisfied in a way similar to gardening. I’m not giving up on store-bought nuts just yet, but it’s exciting to have a budget and environmentally-friendly option readily available.

What other treasures are right in front of me that I don’t yet see?