Roasted Buttered Nuts
Makes 4 to 6 servings
Time: 15 minutes
Simple as these are, they are a revelation, so far from canned mixed nuts that you may have trouble believing it. For one thing, canned mixed nuts are almost always heavy on peanuts and Brazil nuts, both of which are inexpensive. But the first are common, and the second become rancid very quickly after being shelled. For your own mix, I suggest relying heavily on pecans, almonds, and cashews, with a sprinkling of anything else you can lay your hands on, from hazel-nuts (filberts) to pistachios to sunflower seeds.
2 C (about 1 lb) unsalted mixed shelled nuts
1 T peanut oil or melted butter
Salt and freshly ground black pepper to taste
1. Preheat the oven to 450�F. 2. Toss the nuts in a bowl with the oil or butter, salt, and pepper. Place on a baking sheet and roast, shaking occasionally, until lightly browned, about 10 minutes. Cool before serving; they will crisp as they cool.
Saut�ed Buttered Nuts:
With more fat, even better-tasting.
Place 4 T (1/2 stick) butter or peanut oil in a large skillet and turn the heat to medium-low. When the butter melts or the oil is hot, add the nuts and cook, stirring, until lightly browned, about 10 minutes. Be patient; high heat will burn the nuts. As they cook, season with salt and pepper. Cool before serving.
Spiced Buttered Nuts:
Add 1 t to 1 T of any spice mixture, such as chili powder or All-Purpose Curry Powder, to the mix. When roasting, toss the spice with the nuts at the beginning. When saut�ing, add it to the butter or oil as it heats.
Cookbook: How to Cook Everything
Author: By Mark Bittman
Typed by: Susan