Wednesday, February 3, 2016

Easiest Salty & Sweet Roasted Nutz



This is a great way to use those adorable 1 oz jam, jelly and preserves jars we get in gift baskets and from fancy brunches.  There are only three ingredients, virtually no time to prep and they finish themselves off in a turned off oven.  I particularly like whole almonds, pecans, walnuts, cashews and pistachios for this.  And you can use single nut varieties or mixed nuts as you choose.  Just make sure to start w/ raw whole nut pieces.  If you use peanuts, use toasted* unsalted peanuts.  I like the extra strong flavor of Bragg Liquid Aminos for this, but tamari or shoyu soy sauces work well too. 


Amount
Measure
Ingredient
Prep Method
1
Cup
Raw whole nuts

1
Teaspoon
1
Ounce
Favorite preserves or jelly

 
Set the oven to 325.  Combine all in a glass oven proof bowl.  Set the timer for 10 mins and stir once.  Set the timer for 20 mins more and stir again.  Spray a serving dish w/ oil spray and spread the nutz out in a single layer.  It’s nice if they are sort of touching so they stick together a little.  Put back into the TURNED OFF oven and allow to completely cool.

*NOTE: To toast raw peanuts, place them in a single layer on a sheet pan and toast in a 375 oven setting your timer for 5 minute intervals.  When they are golden toasty brown and fragrant, they are done.  Lower the oven temp to 325 to continue with the above recipe.   
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Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

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