nut tips and recipes
Source of Recipe
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List of Ingredients
Walnuts: Store shelled nuts in the refrigerator on the upper shelf will
last about a year. Frozen walnuts will be good up to two years. If
shelling your own, remove the papery section that is between the two
halves-it's bitter.
Pecans:Pecans absorb odors from food--store in airtight
containers.Shelled pecans will last about 9 months in the refrigerator
and up to 2 years frozen.You can also use them and refreeze without
losing taste. In the shell they will keep in a cool, dry location for
six to 12 months.
Almonds: Shelled almonds should be stored in airtight containers in the
freezer or refrigerator if not used in a couple of days. Freeze them
for
a year. You can toast them over medium heat in a heavy, ungreased
skillet. Stir the almonds until they become golden brown.
Hazelnuts: Store in the refrigerator for up to 1 year for the freezer
for 2 years in airtight containers. To roast hazelnuts, spread the nuts
in a shallow pan and bake in a 275 degree F. oven for 20-30 mins, or
until the skins crack. To remove the skins, rub with a textured rough
cloth.
Brazil Nuts: These aren't as commonly used as many of the other nuts,
but they can be sliced, chopped, or ground and used in cookies, cakes,
salads or stuffings. They can also replace macadamia nuts in recipes!
Cashews: They spoil quickly at room temperature. Store them in the
refrigerator in sealed containers for up to six months or in the
freezer
for a year.
Cinnamon Maple Almonds
1/4 cup maple or maple-flavored syrup
3 tablespoons butter
2 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 pound blanched whole almonds
Preheat oven to 325 degrees F. Line two large baking sheets with foil.
Combine syrup, butter, sugar, cinnamon and salt in heavy pan. Bring to
a
boil over high heat, stirring frequently. Boil for about 30 secs.Remove
from the heat; stir in the almonds using a wooden spoon. Toss evenly to
coat.Spread mixture in a single layer in one of the pans. Bake about 40
mins or until almonds are crisp and dry, stirring every 15 mins.Cool
completely. Store in airtight container up to 1 week.Makes about 3-1/2
cups nuts
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Spiced Hazelnuts
2 egg whites
1 cup granulated sugar
2 tablespoons water
1 teaspoon salt
1/2 teaspoon each ground cloves, cinnamon and ginger 4 cups hazelnuts
In a medium bowl, lightly beat egg whites. Add sugar, water, salt, and
spices; mix well. Let stand 5 mins until the sugar is dissolved. Add
hazelnuts and stir gently to coat. Spread on two greased 15x10x1"
baking
pans. Bake at 275 degrees F for 50-60 mins or until crisp. Remove to
wax
paper to cool. Store in airtight containers.
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Hot and Spicy Brazil Nuts
4 cups Brazil nuts
1 tablespoon chili powder
1 tablespoon honey
1 tablespoon water
1/2 tsp. cayenne pepper
Place nuts in large bowl and lightly spray with water.Sprinkle with
chili powder, tossing well. In small pan over low heat, combine the
honey, water and cayenne. Bring to boil. Remove from heat and drizzle
the butter mixture over the nuts and toss to coat. Place on an
ungreased
baking sheet. Bake at 300 degrees F for 30 mins, turning them every 10
mins or so until lightly browned. Serve warm or cool and store, then
reheat at 300 degrees F. for a few mins before serving.
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Rosemary Walnuts
2 cups walnuts halves--or pieces--or whole nuts 2 1/2 tablespoons
butter, melted
2 teaspoons crumbled dried rosemary
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
Preheat oven to 350 degrees F. Place walnuts in a single layer in a
shallow baking pan. Mix together remaining ingredients and pour over
walnuts. Roast in oven about 10 mins, until browned, shaking
occasionally. 6 servings.
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Candied Pecans
1 cup firmly packed brown sugar
4 tablespoons orange juice or apple cider 2 cups pecan halves
Combine sugar and orange juice in a medium bowl; stir well. Add pecans;
toss gently to coat. Spread in a buttered 15 x 10 x 1" pan and bake at
350 degrees F for 10 to 12 mins or until lightly browned, stirring
occasionally.Remove pecans from pan and place on buttered aluminum foil
to cool. Makes 2 cups.
Recipe
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