Yield: 1 Servings
|8 ounces||Walnuts or cashews, pecans, or peanuts|
|2 teaspoons||Peanut oil, * see note|
|¼ teaspoon||Kosher salt|
|1 teaspoon||Dried herb such as thyme, savory, tarragon, or sage|
|\N \N||Spice of choice|
|8 ounces||Almonds, skin on|
|2 teaspoons||Pure olive oil|
|1 teaspoon||Minced garlic|
|4 ounces||Pine nuts|
|2 teaspoons||Olive oil|
|½ teaspoon||Minced garlic|
|8 ounces||Roasted pistachios, shelled|
|2 teaspoons||Spanish olive oil|
|4 \N||Saffron threads|
GARLIC PINE NUTS
Preheat oven to 250 degrees. Put all flavor ingredients into a mixing bowl.
Add nuts and toss. Transfer to a roasting pan into which the nuts will fit in one single layer. Roast for 20 minutes or until nuts begin to color.
Transfer to a paper towel to drain excess oil.
NOTES : For a drier consistency substitute spray olive or corn oil. A good thing about making your own flavored nuts is creating the flavors you like, with as much or as little salt as you choose. Store in air-tight container, preferably tin.
Recipe by: Heidi Rabel
Posted to MC-Recipe Digest V1 #466 by Sherry Zeiss <zeiss@...> on Feb 2, 1997.