| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
Miscellaneo |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Walnuts or cashews, pecans, or peanuts |
| 2 |
ts |
Peanut oil, * see note |
| 1/4 |
ts |
Kosher salt |
| 1 |
ts |
Dried herb such as thyme, savory, tarragon, or sage |
|
|
Spice of choice |
| 8 |
oz |
Almonds, skin on |
| 2 |
ts |
Pure olive oil |
| 1 |
ts |
Minced garlic |
| 4 |
oz |
Pine nuts |
| 2 |
ts |
Olive oil |
| 1/2 |
ts |
Minced garlic |
| 8 |
oz |
Roasted pistachios, shelled |
| 2 |
ts |
Spanish olive oil |
| 4 |
|
Saffron threads |
|
|
Salt |
INSTRUCTIONS
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@tab.com> on Feb
2, 1997.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”