Flavored Nuts and Seeds Recipe
Ingredients
| Peanuts or cashews | 1 Cup (16 tbs), rinsed | |
| Salad oil | 2 Teaspoon | |
| Salt or seasonings | ||
Directions
If using English walnuts, boil them in water to cover for 3 minutes; then drain and spread out on a towel to dry.
Spread nuts, dried seeds, or fresh seeds in a single layer in a shallow baking pan.
Toast, uncovered, in a 350° oven until golden, stirring often. (Allow 8 to 10 minutes for almonds, pine nuts, peanuts, pecans, dried seeds, and blanched walnuts; 15 minutes for filberts and cashews; 40 minutes for rinsed fresh pumpkin and squash seeds.)
Drizzle with oil; season to taste with salt or stir in one of the seasoning blends; return to oven for 2 to 3 minutes to blend flavors, stirring often.
Let stand, uncovered, about 5 minutes to crisp or cool completely.
Serve; or store in an airtight container up to 1 month.
Spread nuts, dried seeds, or fresh seeds in a single layer in a shallow baking pan.
Toast, uncovered, in a 350° oven until golden, stirring often. (Allow 8 to 10 minutes for almonds, pine nuts, peanuts, pecans, dried seeds, and blanched walnuts; 15 minutes for filberts and cashews; 40 minutes for rinsed fresh pumpkin and squash seeds.)
Drizzle with oil; season to taste with salt or stir in one of the seasoning blends; return to oven for 2 to 3 minutes to blend flavors, stirring often.
Let stand, uncovered, about 5 minutes to crisp or cool completely.
Serve; or store in an airtight container up to 1 month.
Chef
