How to Prepare Buckeye Nuts
Buckeye nuts contain a toxic compound called esculin, so proper preparation is essential.
- Gather ripe nuts in late September or early October.
- Soak in water for 24 hours, then remove shells.
- Discard the brown, papery inner skin where esculin concentrates.
- Rinse thoroughly under cold water.
- Boil for 15 minutes, then drain and cool.
- Roast at 350°F for 15–20 minutes until golden brown.
- Cool completely before eating.
Warning: Consuming too many buckeye nuts can cause nausea, vomiting, diarrhea, seizures, coma, or death. Follow directions carefully to remove esculin.