{"id":424,"date":"2014-08-23T16:52:14","date_gmt":"2014-08-23T16:52:14","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=424"},"modified":"2014-10-09T17:30:15","modified_gmt":"2014-10-09T17:30:15","slug":"nuts-2","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/nuts-2\/","title":{"rendered":"Nuts"},"content":{"rendered":"<p><strong>NUTS<\/strong><\/p>\n<p>1 cup = 4-1\/4 oz chopped nuts<br \/>\n1 c =\u00a0 \u00bc lb<br \/>\n3 c = 1 lb chopped nuts<\/p>\n<p>1 c sliced almonds = 3\/4 oz.<br \/>\n1 c slivered almonds = 4-1\/2 oz.<br \/>\n1 c whole almonds = 5 oz. (shelled)<\/p>\n<p>ALMONDS:\u00a0 To take skins off almonds easily, toss into boiling water and leave one min or so and they will slip right out.<\/p>\n<hr \/>\n<p><strong>TO TOAST NUTS:<br \/>\n<\/strong><br \/>\nMICROWAVE: Place on paper plate and cook on Full Power for about 4 minutes, stirring each minute of cooking time<\/p>\n<p>CONVENTIONAL OVEN:\u00a0 Place 1 layer deep on cookie sheet and cook at 350\u00b0 for 12-15 min OR at 250 for 30 min, stirring once.<\/p>\n<hr \/>\n<p><strong>TOASTED &amp; SEASONED NUTS (Whole Almonds or pecan\/walnut halves)<br \/>\nOVEN METHOD<br \/>\n<\/strong><\/p>\n<p>1 lb pecan or walnut halves or whole almonds (=3 cups)<br \/>\n1\/4 c oleo, melted or oil<br \/>\n1T seasoned or plain salt; garlic or onion salt OK; be creative w\/seasonings<\/p>\n<p>Place nuts in bowl.\u00a0 Dibble oleo or oil over nuts.\u00a0 Stir well.<br \/>\nPlace nuts on baking sheet.\u00a0 Don\u2019t overlap.<br \/>\nBake on top rack in oven at 300\u00b0 for 20-25 min. = PERFECT<br \/>\nStir after 10 minutes.<br \/>\nWhen done, let stand on brown paper or paper towels for 10 minutes to finish cooking, and drain grease off nuts.<\/p>\n<hr \/>\n<p><strong>TOASTED &amp; SEASONED\u00a0 PECANS or WALNUTS or ALMONDS<\/strong><br \/>\n<strong>MICRO-METHOD<\/strong> (in 1300 Watt Microwave)\u00a0\u00a0\u00a0\u00a0\u00a0 Rev 9\/12\/12<\/p>\n<p>1 lb pecan or walnut halves or whole almonds<br \/>\n1\/4 c oleo, melted or oil<br \/>\n1T seasoned or plain salt; garlic or onion salt OK; be creative w\/seasonings<\/p>\n<p>Place nuts in bowl.\u00a0 Dibble oleo or oil over nuts.\u00a0 Stir well.<br \/>\nPlace nuts in pie plate.\u00a0 Crowd, but do not overlap.<br \/>\nSprinkle with salt and seasonings.<br \/>\nCook, uncovered, on HIGH for 3-4 min, stirring once.<br \/>\nRepeat 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.<br \/>\nNOTE: Nuts will continue to cook after removing from micro.<\/p>\n<p>For Slivered Almonds, cook on HI in Micro for 3 min or less.<br \/>\nFor Thin Sliced Almonds, cook on Hi in Micro for 1 min.<br \/>\nIf some turn tan or brown on edge, remove and stir well.<\/p>\n<hr \/>\n<p><strong>CARMELIZED ALMONDS:<\/strong><br \/>\nMakes 1 cup<\/p>\n<p>1 cup slivered almonds<br \/>\n1\/2 cup sugar<\/p>\n<p>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.\u00a0 Cool 20 min. Put paper towel on top of nuts and break into pieces, with mallet if necessary.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>NUTS 1 cup = 4-1\/4 oz chopped nuts 1 c =\u00a0 \u00bc 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:\u00a0 To take skins off almonds easily, toss into boiling water and leave [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-424","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=424"}],"version-history":[{"count":9,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/424\/revisions"}],"predecessor-version":[{"id":1068,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/424\/revisions\/1068"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}