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Sorry, I don't, but am anxious to see what the others post.
Maryann
"Drink your tea slowly and reverently..."
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Here are my favourites. You can swap the nuts for what you like.
Poylnesian
2 Tbsp butter, melted
2 cups nuts (we used mixed, unsalted, or your favourite)
2 tsp soya sauce
1/2 tsp salt
1/8 tsp cayenne ( you can use hot sauce)
Toss nuts with melted butter. Toast at 325 15 - 20 minutes, stirring twice. Remove to bowl. Sprinkle soya sauce, salt and cayenne. Stir well. Cool. Store in airtight container.
Almond Special
1 1/2 cups almonds
1 Tbsp butter, melted
1/4 tsp salt
Toss nuts with butter, follow above directions.
Caramelized almonds (my fav)
2 cups almonds
1 cup sugar
1/2 cup water
1/2 tsp salt
Combine all in pot. Cook and stir over medium heat until just light caramel colour (we did 20 minutes). Spread on greased baking sheet. Using 2 forks, separate the nuts. Store in cool place.
Practice safe lunch. Use a condiment.
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Here's what I do at work, Erin. Adapt your spices to your nut, I use this one almost exclusively for walnuts or pecans.
Sorry about not giving specific amounts, I just do what I need, so I'll try to give you a few guidelines.
I lightly whisk about 3 egg whites. I add sugar, sometimes brown, sometimes white, maybe half a cup(?) Add your spices. I usually use cin, nutmeg, ground cloves and a touch of ginger. (Vary if you like. If you go southwestern or something savory, eliminate the sugar.) I add until it smells right-you know, a little strong because you're going to mix it with about 2# of nuts.
Roast off, 350 oven, check at 5 min. You'll know they are done when you can smell them. Watch them carefully, they go from toasted to burned in seconds.
Another option for you to consider.
PJ
ETA Now that I've read the WHOLE thread, you've got lots of great options!!