Wonderful post matey. You could go with the classic approach at preservation which is to pickle them. I've made butters before but I wasn't over the moon with the finished product. However once shelled and with proper moisture control, and containers they will hold a season with ease. After that you have got a wonderful protein source for things like flap jacks and snack bars... not to mention the myriad of deserts you could make. Great post my friend. :)