Toast nuts for increased nutty flavor and crisper texture. Only a few minutes are necessary with any of three methods.
1. Oven-toasting: Preheat oven to 350 degrees. Spread nuts in a single layer in a rimmed ungreased shallow pan. Bake 5 to 10 minutes until golden brown stirring several times. Best method for a larger amount.
2. Microwave: Works best for small amounts such as one tablespoon to 1/2 cup. Mix with a small amount of butter, margarine or oil to lightly coat. Spread on a microwave-safe plate. Microwave on high for 1 minute. Stir. Microwave for another minute if necessary.
3. Stove-top: Spread evenly in a dry, heavy skillet over medium heat for 1 to 2 minutes until golden brown. Don’t walk away. Stir or toss frequently.
Guidelines for all methods:
>Toast an entire batch after purchase. They will be ready to use when needed.
>Toasting time varies with size and variety of nuts.
>The first time you try toasting nuts, it is better to err on the side of under-toasting than over-toasting.
>Toast before chopping into smaller pieces.
>Store toasted nuts in an air tight container in refrigerator for up to 2 weeks or in freezer for up to 6 months.
SUGARED PECANS
1 pound pecan halves
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 300 degrees. Beat egg white with water until frothy. Mix sugar, salt and cinnamon in a large, zip-closure plastic bag. Dip pecans in egg white. Add coated pecans to bag; shake until well coated. Place on a well-greased shallow baking sheet ; bake for 40 minutes or until dry stirring every 10 minutes. Cool. Store in air tight container in refrigerator or freezer.
SWEET & SPICY NUTS
Substitute a mixture of unsalted nuts. Add 1/2 tsp. cayenne pepper, 1/2 tsp. cumin and 1/2 tsp. smoked paprika to the sugar/cinnamon mixture.
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