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    « Abba-dabba-doo!! | Main | It's Authors Kitchen's Birthday!! »
    Tuesday
    Jun132017

    How to Make your Nuts Irresistible 

    I’ve often roasted nuts to put in salads, hot cereal, or whatever I’m baking, but for some reason I’ve never roasted my own nuts for snacking. Well, I have been missing out. If you aren’t roasting your own nuts, you need to start. The difference in the flavor from the ones you buy is simply incredible. Freshly toasted pecans is now one of my favorite snacks.

    Here’s what you’ll need: 

    • Raw Pecans 

    Yep, that’s it. My favorites are the ones from Costco. Although, my maid has said she’s going to bring me some from her family’s pecan farm. I can’t wait to try those!

    Preheat your oven to 350°. Then just spread the pecans on a sheet pan in a single layer.

    Into the oven for 8 minutes. Yes, I said 8 minutes. Trust me on this one. Pull them out and give them a stir, then spread them back into a single layer.

    Back into the oven for another 8 minutes. They won’t look much different when you take them out, but they will smell divine. In fact, your whole kitchen will probably be filled with the aroma of your nuts.

    Now, allow them to cool completely… of course some of them will find their way into your mouth during that time. Pour the ones that are left into an airtight container. I always have a mason jar of them sitting on my kitchen counter now. You just never know when you might get a craving to munch on some nuts. 

    A couple of quick notes:

    You can really do this with any variety of nut. Pistachios are another favorite of mine. You may need to adjust the cook time a little, but just use your nose as a guide. 

    I like them just the way they are, but if you really like salty nuts, just sprinkle a little over the top right before you stir them. 

    Store the raw nuts in your freezer and roast them in fairly small batches. That way, your nuts will always be fresh!

    Reader Comments (1)

    i really like salty nuts

    July 28, 2017 | Unregistered CommenterHong Quy

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