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.
That’s way to easy! Can you show us a more complicated and difficult method to roast nuts?
Yummy! You make the simplest things look so delicious. Hopefully I can do it this weekend with some almonds.
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!
Well that was easy–nuts in the one as I type.