Buckeye nuts are edible, but they contain a toxic compound called esculin. Soaking the nuts in water helps remove this toxin.
To prepare buckeye nuts to eat:
1. Gather the nuts. Buckeyes are typically ripe in late September or early October. Look for nuts that are about 1 inch in diameter and have a smooth, brown shell.
2. Remove the shells. Place the nuts in a large bowl and cover them with water. Let them soak for 24 hours. Drain the water and use your fingers to remove the shells.
3. Discard the toxic inner skin. The inner skin of the nut is brown and papery. It contains the highest concentration of esculin, so it's important to remove it completely before eating the nut.
4. Rinse the nuts thoroughly. Rinse the nuts under cold running water to remove any remaining bits of shell or inner skin.
5. Boil the nuts. Place the nuts in a large pot and cover them with water. Bring the water to a boil and let the nuts boil for 15 minutes. Drain the water and let the nuts cool completely.
6. Roast the nuts. Preheat your oven to 350 degrees Fahrenheit. Spread the nuts on a baking sheet and roast them for 15-20 minutes, or until they're golden brown.
7. Let the nuts cool completely. Let the nuts cool completely before eating them.
Buckeye nuts can be eaten raw or cooked. They can be used in a variety of dishes, including soups, stews, and desserts.
Warning: Buckeye nuts contain a toxic compound called esculin. If you consume too many buckeye nuts, you may experience symptoms such as nausea, vomiting, and diarrhea. In severe cases, esculin can cause seizures, coma, and even death. It's important to follow the directions in this article carefully to remove the esculin from the nuts before eating them.