Easy nut recipe ideas
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pistachios; shelled |
| 2 | teaspoons | Melted butter |
| 1 | cup | Roasted walnuts |
| 1 | cup | Roasted pecans |
| ½ | cup | Roasted blanched almonds |
| ½ | cup | Dried cranberries |
| 6 | ounces | Chocolate; bittersweet or semisweet |
| 1½ | cup | Hazelnuts |
| 2 | teaspoons | Szechuan peppercorns |
| 2 | cups | Cashews, raw, shelled |
| 2 | teaspoons | Ground cumin |
| ¼ | cup | Chopped crystallized ginger |
| 1 | tablespoon | Melted butter |
| ½ | teaspoon | Coarse salt roasted and skinned |
| ½ | cup | Ground roasted hazelnuts |
| 2 | teaspoons | Melted butter |
| ½ | teaspoon | Coarse salt |
Directions
CUMIN-FLAVORED PISTACHIOS
HOLIDAY NUT MIX
CHOCOLATE-EXPRESSO HAZELNUTS
SZECHUAN CASHEWS
Cumin-Flavored Pistachios: Toss all ingredients together. Roast at 275ø for 20 minutes. Makes 2 cups.
Holiday Nut Mix: Toss all ingredients together. Makes 2½ cups.
Chocolate-Expresso Hazelnuts: Melt the chocolate and stir in the hazelnuts until all the nuts are coated with chocolate. Using a spoon, drop 3 or 4 nuts in clusters onto a sheet of wax paper.
Sprinkle the clusters with the ground hazelnuts. Let the clusters sit until the chocolate has hardened. Makes about 2 cups.
Szechuan Cashews: Crush the peppercorns and run through a fine sieve.
Toss the cashews with the melted butter, the crushed peppercorns and the coarse salt. Bake in a 275ø oven for 30 minutes. Makes 2 cups.
Food and Wine Magazine Dec 1994 Submitted By DIANE LAZARUS On 12-18-94