Try a few tablespoons finely chopped in your favorite pie dough recipe. Toss them into a salad of romaine and blue cheese, sprinkle them over candied yams, or fold them into a poultry stuffing. Almonds are at their peak harvest in November, just in time for holiday baking. Use them whole, sliced, slivered, chopped, or ground in cakes, cookies, candies, tarts, pies, and puddings. Their milky-mild flavor pairs beautifully with vegetables and fish, too.
Brazil nuts have deliciously rich meat.
Most often cracked and eaten after dinner, they're also good in fruitcakes, cookies, and candies. Use them to stuff dates or prunes. For easy slicing or chopping, first simmer shelled Brazil nuts in water for five minutes. Peanuts are great roasted and eaten out of hand. They're also an essential ingredient in cuisines in warmer parts of the globe.