Roasted Nuts (So Easy, So Good)

Nuts_and_okra_014

Makes: 4 to 6 servings

Time: 15 minutes

These are a revelation, so far from canned mixed nuts that you may have trouble believing it; and they’re almost no work at all. I suggest relying heavily on pecans or walnuts, almonds, pistachios, and cashews, with a sprinkling of anything else handy.  Recipe from How to Cook Everything.

2 cups (about 1 pound) mixed unsalted shelled nuts

2 tablespoons peanut oil or melted butter

Salt and freshly ground black pepper

Heat the oven to 450°F. Toss the nuts in a bowl with the oil or butter and some salt and pepper. Put on a baking sheet and roast, shaking occasionally, until lightly browned, about 10 minutes. Cool before serving; they will crisp as they cool.

Spiced Buttered Nuts. Real bar food: Add 1 teaspoon to 1 tablespoon of any spice mixture, like chili or curry powder, to the mix. If roasting, toss the nuts with the spice at the beginning. If sautéing, add it to the butter or oil as it heats.

 

Posted in Baking, Recipes

8 Comments

  1. OldeVermontBBE said...

    That’s way to easy! Can you show us a more complicated and difficult method to roast nuts?

  2. Alexis Oneca said...

    Yummy! You make the simplest things look so delicious. Hopefully I can do it this weekend with some almonds.

  3. Julie Anne Rhodes said...

    My mother used to make almonds this way when I was a child. One look at that photo, and I’m off to my pantry – luckily, I have walnuts, pecans, and cashews on hand. What was once an hors d’oeurvres at every party my parents threw – will be a topping for my lunch salad along with some Percorino shavings. Mmmmmmmmm!

  4. YoCtopher said...

    Well that was easy–nuts in the one as I type.

  5. Eileen Hickey said...

    450 for 10 minutes is way too hot. Just tried the recipe and the nuts are burned. Other recipes call for 300-325 and many state that anything hotter is too hot for roasting nuts.

  6. Sandie Robinson said...

    Great recipe – so easy. I made two pounds at a time. Set my over at 400 degrees and the nuts turned out great.

  7. Bill said...

    Lately I’ve taken to soaking the nuts is a brine before roasting; spices, sugar and salts dissolve beautifully in a bit of water which coats the nuts Developing a flavor that sticks to the nuts without coming off. And oil isn’t necessary. The results are a bit like dry roasted nuts one buys in a jar at the market. Only the flavor is whatever you want it to be.

    Typically, I heat the oven to 350, place the cookie sheet with nuts in a single layer inside. I turn the oven off and then go to sleep. The following morning the nuts are loaded with flavor and ready to store. Provided I can Keep myself from eating them all.

    • Cary said...

      Bill, how much brine do you use? Would you want to tell us the ingredients you use? Do you want the nuts to soak up all the brine before roasting? I gather you add the spices in the brine, and do not coat the nuts with spices as Mark Bittman recommends.

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