Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| \N \N | Salt |
GARLIC ALMONDS
GARLIC PINE NUTS
SAFFRON PISTACHIOS
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.