NUTS
1 cup = 4-1/4 oz chopped nuts
1 c = ¼ lb
3 c = 1 lb chopped nuts
1 c sliced almonds = 3/4 oz.
1 c slivered almonds = 4-1/2 oz.
1 c whole almonds = 5 oz. (shelled)
ALMONDS: To take skins off almonds easily, toss into boiling water and leave one min or so and they will slip right out.
TO TOAST NUTS:
MICROWAVE: Place on paper plate and cook on Full Power for about 4 minutes, stirring each minute of cooking time
CONVENTIONAL OVEN: Place 1 layer deep on cookie sheet and cook at 350° for 12-15 min OR at 250 for 30 min, stirring once.
TOASTED & SEASONED NUTS (Whole Almonds or pecan/walnut halves)
OVEN METHOD
1 lb pecan or walnut halves or whole almonds (=3 cups)
1/4 c oleo, melted or oil
1T seasoned or plain salt; garlic or onion salt OK; be creative w/seasonings
Place nuts in bowl. Dibble oleo or oil over nuts. Stir well.
Place nuts on baking sheet. Don’t overlap.
Bake on top rack in oven at 300° for 20-25 min. = PERFECT
Stir after 10 minutes.
When done, let stand on brown paper or paper towels for 10 minutes to finish cooking, and drain grease off nuts.
TOASTED & SEASONED PECANS or WALNUTS or ALMONDS
MICRO-METHOD (in 1300 Watt Microwave) Rev 9/12/12
1 lb pecan or walnut halves or whole almonds
1/4 c oleo, melted or oil
1T seasoned or plain salt; garlic or onion salt OK; be creative w/seasonings
Place nuts in bowl. Dibble oleo or oil over nuts. Stir well.
Place nuts in pie plate. Crowd, but do not overlap.
Sprinkle with salt and seasonings.
Cook, uncovered, on HIGH for 3-4 min, stirring once.
Repeat til all nuts are roasted. When done, let stand on brown paper or paper towels for 10 minutes to finish cooking, and drain grease off nutz.
NOTE: Nuts will continue to cook after removing from micro.
For Slivered Almonds, cook on HI in Micro for 3 min or less.
For Thin Sliced Almonds, cook on Hi in Micro for 1 min.
If some turn tan or brown on edge, remove and stir well.
CARMELIZED ALMONDS:
Makes 1 cup
1 cup slivered almonds
1/2 cup sugar
Mix together sugar and almonds in a heavy saucepan over medium heat, stirring constantly for 10 minutes or until golden. They will carmelize all at once. Spread nut mixture in an even layer on lightly greased wax paper or pan. Cool 20 min. Put paper towel on top of nuts and break into pieces, with mallet if necessary.