One way I've prepared my acorns at home, is by roasting them. Instead of leaching them overnight, I boil them for about two hours, changing the water once it reached a tea color. When the water no longer turns tea colored (about 8 changings), you should be ready. Then spread them on a cookie sheet and roast about 350 degrees for 20 minutes. They have a sort-of cashew taste to me, but my family generally doesn't like "squirrel food". But a coating of confectioners sugar, or honey glaze on them usually gets them to try them out. <br><br>Also I use the ground up roasted acorns with my bread ingredients, to make acorn bread or to stretch my ingredients.