Nuts

Nuts

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From
Encyclopedia of Food and Cookery

As well as making sustaining and convenient snacks, nuts are excellent companions to fruit or cheese for dessert and have dozens of culinary uses.

For long storage, nuts should be kept unshelled in a cool place or in the freezer. If shelled, buy in quantities you can use up within a few weeks and keep them in an airtight container in a cool, dark, dry place. Larger quantities of shelled nuts are best stored in the freezer. Since exposure to air and light causes loss of flavour, you will find that nuts that you blanch, chop or grind just before using are much better than the ready-prepared products. Salted Nuts: Peanuts, cashews, walnuts, almonds, etc., can be salted individually or mixed. Heat 40 g butter or oil for each cup of blanched nuts. Spread nuts in a thin, even layer in the pan and cook slowly, stirring continuously, until nuts are a delicate, even brown. Remove from pan, drain on paper towels and sprinkle with salt, allowing about ½ teaspoon per cup of nuts. Toss lightly to coat and serve, or cool and store in an airtight container. Curried Nuts: Follow recipe for Salted Nuts, but add ½ teaspoon curry powder per cup of nuts to salt before sprinkling over. Onion or garlic salt may be substituted for plain salt, for added flavour. Devilled Nuts: Follow recipe for Salted Nuts until nuts are browned, then for each cup of nuts add 1 teaspoon Worcestershire sauce, ½ teaspoon salt and small pinch cayenne to pan. Stir over gentle heat until nuts are evenly coated, remove from pan and drain on paper towels. Pass around with drinks.

See also Nut Brittle; Nut Butter; and individual entries for nuts.

Ingredients

Quantity Ingredient
see method for ingredients

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