Michigan State University Extension
Preserving Food Safely - 01600659
In addition to the tough outer shell, some nuts have a thin inner lining or skin that may need removing. If so, just before using, pour boiling water over the shelled nuts. For large quantities, you may have to let them stand, but only for about 1 minute at the most. The shorter the length of time, the better. Drain. Pour cold water over them to arrest further heatings and drain again. Pinch or rub off skins.
Like pecans, hickories do not need blanching.
Like pecans, butternuts do not need blanching.
Cover shelled nuts with cold water. Bring to a boil; simmer 2 to 3 minutes, drain. Add cold water; drain. Pinch nuts to slip skins.
Place in a shallow pan in a 250 degrees Fahrenheit oven for 20 minutes or until skins loosen. Rub skins off with a coarse towel or fingers.