Roasted Buttered Nuts

Roasted Buttered Nuts
Makes 4 to 6 servings
Time: 15 minutes
Simple as these are, they are a revelation, so far from canned mixed nuts
that you may have trouble believing it. For one thing, canned mixed nuts
are almost always heavy on peanuts and Brazil nuts, both of which are
inexpensive. But the first are common, and the second become rancid very
quickly after being shelled. For your own mix, I suggest relying heavily on
pecans, almonds, and cashews, with a sprinkling of anything else you can lay
your hands on, from hazel-nuts (filberts) to pistachios to sunflower seeds.
2 C (about 1 lb) unsalted mixed shelled nuts
1 T peanut oil or melted butter
Salt and freshly ground black pepper to taste
 1. Preheat the oven to 450�F.
 2. Toss the nuts in a bowl with the oil or butter, salt, and pepper. Place
 on a baking sheet and roast, shaking occasionally, until lightly browned,
 about 10 minutes. Cool before serving; they will crisp as they cool.
Saut�ed Buttered Nuts:
With more fat, even better-tasting.
Place 4 T (1/2 stick) butter or peanut oil in a large skillet and turn the
heat to medium-low. When the butter melts or the oil is hot, add the nuts
and cook, stirring, until lightly browned, about 10 minutes. Be patient;
high heat will burn the nuts. As they cook, season with salt and pepper. Cool
before serving.
Spiced Buttered Nuts:
Add 1 t to 1 T of any spice mixture, such as chili powder or All-Purpose
Curry Powder, to the mix. When roasting, toss the spice with the nuts at
the beginning. When saut�ing, add it to the butter or oil as it heats.
Cookbook: How to Cook Everything
Author: By Mark Bittman
Typed by: Susan
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes