Roasted Nuts

We love nuts. It’s really the only snack food we keep around besides maybe popcorn. I also use them in pad thai and some other main dishes. My fave is pistachios (shelled, because I have no desire to crack each nut!), but close runner ups are cashews and almonds. I started roasting because of a holiday recipe for spiced nuts. It called for a lightly beaten egg with various spices. Very delicious. I don’t usually have eggs in the house these days, so roasting and spicing nuts fell by the wayside. I tried lightly oiling and salting a couple times, but the tasty stuff just falls off into the container. Recently I bought some raw pistachios. These happen to be delicious, but they sat uneaten for way too long. I finally asked, “So…do I have to salt these things for anyone to eat them??” After a sideways glance I knew I had to figure this out. Since I happen to love roasted nuts it was no real chore.

I did not create this technique. I totally stole it off the internet. Why have I never heard of this???? So much easier. So tasty! I did drastically reduce the salt, and I simplified the cooktop process. The amount of nuts in the recipe is random. It’s what I happen to have retrieved from the bulk bins. It could be adapted for any amount of nuts using about 1/2- 3/4 tsp salt for each cup of nuts. The amount of water is arbitrary as long as it is cooked off on the stove top while tossing the nuts. This is not a delicate recipe. LOVE IT!

Roasted Nuts
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Ingredients
  • 5 cups mixed raw nuts
  • 4 tsp salt
  • ½ cup water
Instructions
  1. Preheat oven to 250. Heat large pan on stove to medium high. Add water and salt. Stir and cook until dissolved, a couple minutes. Add nuts. Toss to coat with brine. Cook and toss until liquid has cooked off.
  2. Lightly oil (spray) rimmed baking sheet or line with parchment paper. Bake nuts for 2 hours. Allow to cool completely.

I used a variety of salts for this. Not sure if that contributes to the tasty factor or not, but these are absolutely delicious. I would highly recommend a “Mexican” seasoning that is basically salt, pepper, and dehydrated lime juice. I used one tsp of that, 2 tsp kosher salt, and 1 tsp sea salt. I really think the salt could be reduced even more, but I’ll enjoy these for a while before tinkering. 🙂

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